Friday, October 3, 2008

Creamy Pumpkin Soup

The origional recipe off of All or what they did.....
4 1/2 pounds sugar pumpkin
2 cups chicken broth
1 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
4 cups seasoned croutons
My folders:

Cut the top off of the pumpkin and remove the seeds and strings. Carve out the flesh of the pumpkin until the shell is about 1/2 inch thick. Be careful not to make any holes in the skin - the pumpkin is the serving bowl. Steam the pumpkin flesh in a saucepan with an inch of water, over medium heat for 20 minutes. Remove from heat, drain and set aside to cool slightly.
In a saucepan over medium heat, cook the chicken broth until warm. Puree the pumpkin flesh and gradually stir into the pumpkin broth. Slowly bring the mixture to a boil. Mix in the cream then season with salt, pepper and nutmeg. Remove from heat. Pour soup into the pumpkin shell and garnish with croutons. Top with the pumpkin cap.

What I did.....
put in the crock pot set on 4 hours high
2 quarts of pumpkin (canned pumpkin or squash will work too. See what looks good at the market)
32 oz box of low sodium chicken stock
1 heaping tablespoon of chicken boullion

when finished cooking, it will look a little darker and translucent.
Zip with stickblender until smooth and add 1.5-2 cups half & half.
Add 1 heaping tablespoon of Morroccan Seasoning ( or more or less to taste)

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