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Home Chicken Dinners With Canned Chicken

Pumpkin Soup Recipe

Ingredients

How to make it

  • Remove all the skin from the pumpkin and dice it into chunks as close to the same size as possible. About 1 inch or so.
  • Add oil and salt and pepper it well. Mix add to a baking sheet put into a pre heated 350 degree oven for 40 minutes or until tender. then remove from the oven and set aside until needed.
  • Heat a soup pot on medium heat add about 2 tbsp oil + 2 tbsp of butter when hot add the carrot, celery and onion. When they start to clarify add the nut me salt and pepper.
  • When they soften add the ginger and garlic lower the flame and when you smell the aroma of the garlic de-glaze with the wine. ( or if no wine use stock).
  • When the wine or stock cooks off add the baked pumpkin when it begins to bubble add the stock raise the flame until it comes to a boil then reduce to a simmer.
  • Allow to cook until all is soft add the Marscapone cheese or Creme cheese and bring back to a simmer. Add the swiss allow to soften / melt then use a emulsion blender or a or add to a food processor or blender. Get to a semi smooth texture keep heating add the zest . Taste and adjust with salt pepper if needed.

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The Cook

BuonAppetito Queens, New York

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