(Makes 12 servings)
1 medium pumpkin (c. 6 lbs.)
2 tbsp butter, unsalted
1 stalk celery, peeled and chopped
1/2 medium carrot, peeled, trimmed and chopped
1 small Spanish onion, peeled and chopped
6 tbsp flour
1/2 tsp grated ginger root
2 quart chicken stock
1 cup heavy cream
salt and pepper to taste
1 tsp curry powder
1 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
3 medium potatoes, peeled and diced
2 tbsp parsley
red pepper to taste
Cut the pumpkin in half (can substitute 3/4 of a 2 lb. can cooked pumpkin). Scoop out the seeds and webbing, and place on a roasting pan cut side up. Fill the cavity with a few tablespoons of water and place in a pre-heated 350°F oven for 30-40 minutes, or until the flesh is tender. Remove from the oven, allow to cool, then scoop out the flesh and set aside. There should be approximately 5 cups of pumpkin.
Sweat the celery, carrot, onion, and potatoes in the butter over medium heat for 10 minutes. Add the flour and stir to blend. Add the pumpkin, ginger, and chicken stock. Season lightly with salt and pepper, stir to blend thoroughly, and simmer for 15 minutes.
Add the cream and adjust seasoning with salt and pepper. Add remaining seasonings. Bring almost to a boil and beat in the butter and remove from heat.
If desired, puree the soup before adding the cream and seasonings. You could also puree the pumpkin and leave the other vegetables as for vegetable soup.
Tan
(source: Celia Summers)
(6/15/01)
0 comments:
Post a Comment