Pumpkin Soup - COLLECTION

From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:44:36 GMT

This recipe is from D. Madison & E.E. Brown, "The Greens Cookbook",
Bantam, 1987

    Pumpkin Soup  w/ Gruyere cheese

For this soup use Sugar pumpkins or Perfection squash - both are sweet and
full-flavored without being stringy and watery.  Delicata and butternut,
though milder, are delicious.  The stock is a simple one, using the seeds
and scrapings of the pumpkin or squash, a few vegetables, and herbs.

The Stock

Seeds and scrapings from the pumpkin or squash
2 carrots, peeled and diced
1 celery stock, plus some leaves, chopped into small pieces
1 turnip, peeled and diced
2 bay leaves
..5 tsp dried sage leaves or 5-6 fresh sage leaves
4 parsley branches
3 thyme branches
..5 tsp salt
8 cups cold water

Cut pumpkin or squash in half and scrape out all the seeds and stringy
material with a large metal spoon.  Put them in a pot with remaining
ingredients, bring to a boil, simmer for 25 minutes, and then strain.

The Soup

1   pumpkin or squash, weighing about 2.5 pounds, halved and scooped out
3   Tbs butter
1   medium yellow onion, cut into 1/4-inch dice
..5  tsp salt
6-7 cups stock
..5 to 1 cup light cream
white pepper
3 oz Gruyere cheese, finely grated
Thyme leaves, finely chopped, for garnish

Preheat oven to 400 F.  Bake the pumpkin halves, skin up, on a lightly
oiled baking sheet until the skin is wrinkled and the flesh is soft, about
an hour.  Remove them from the oven, and when cool enough to handle, peel
off the skin.  Reserve and carmelized juices that may collect in the pan.

Melt butter in a soup pot, add the onion, and cook over medium heat fo
about 5 minutes.  Add the cooked pumpkin, the juices, if any, the salt,
and about 6 cups of the stock.  Bring to a boil; then simmer, covered,
for 25 minutes.

Pass the soup through a food mill, which will smooth it out while
leaving some texture.  Return the soup to the pot and add the cream
and more stock, if necessary to thin it.

Taste for salt and seasoning.  Add Freshly ground white pepper.  Stir
in the grated cheese and serve the soup with some thyme leave scattered
over it.


From: marianne@mencken.WV.TEK.COM (Marianne Evans)

	A friend gave this to me but I haven't tried it.
	She says it's WONDERFUL!  

PUMPKIN SOUP                                   

4 C chicken broth
1 onion, chopped
2 C pumpkin
3/4 C green onions, white part, chopped
bay leaf
1/8 ts nutmeg
1/2 ts curry powder
2 C milk
1/2 ts sugar
    salt and pepper to taste

Saute onions.  Add other ingredients and cook uncovered 15 minutes.  Puree.
Add milk and cook another 5 minutes.  Do not boil.


From Janet Morrissey   "Mostly Harmless"  morrissey@stsci.edu

I found this recipe for savory pumpkin soup in the Colorado
Springs Gazette Telegraph.  I modified it somewhat.  It 
turned out great!

Pumpkin Soup:

1 med. onion, chopped 
1/4 c. butter
2 c. cooked mashed pumpkin
4 c. pumpkin cooking water
2 heaping tsp. chicken soup base
1 bay leaf
1/2 tsp. sugar
1/2 tsp. curry powder
1/8 tsp. nutmeg
1 T. dry parsley
1 c. milk
1 c. half and half
2 tsp. salt
Fresh ground pepper to taste  

Saute onion in butter till golden.  Stir in pumpkin, water,
chicken base, bay leaf, sugar, curry, nutmeg and parsley.
Bring to simmer and simmer uncovered 15 min., stirring 
occasionally.  The recipe called for pureeing in batches in
a blender or processor.  I didn't do this-it didn't need it
IMHO.  Add half and half in a thin stream, stirring while
adding.  Add milk in the same manner.  Add salt and pepper.
Simmer 5-10 min.

The original recipe called for 1 lg. onion, sliced, and 3/4
c. sliced scallions, white part only.
It called for a 16 oz. can of pumpkin instead of cooking
your own pumpkin.  I cut off the peel of a volleyball sized
pumpkin, scraped out the seeds, then cut the remaining stuff
into approx. 1 inch cubes.  I added water to about halfway
up to the top of the cubes.  I brought to a boil, then simmered
slowly 45 min., stirring occasionally.  I then removed the
cooked cubes, reserving the cooking water.  I mashed the cubes.
To be honest, I didn't measure the pumpkin pulp or the pumpkin
cooking water, but it looked to be the amount of pumpkin and
water I mentioned above.  The original recipe also called for
4 c. chicken broth in place of the pumpkin cooking water and
chicken base.
The recipe called for 2 c. half and half, but I loked it
just fine with milk and half and half.


 From: morrissey@stsci.edu (Mostly Harmless)

This came from r.f.c. quite some time ago.  I don't have the info on who
originally posted it.

		Pumpkin Soup 

1/4 c. butter
1/4 c. minced shallots
1/2 c.onions
3 c. chicken stock
2 c. cooked pumpkin puree
1 t. paprika
1/2 t sugar
1/8 t. crushed dried chilies
salt and pepper to taste
1 c. cream
Saute shallots and onions in butter until golden.
Add stock everything else but the cream and simmer 15 minutes.  
Cool slightly and puree in batches in blender.
Return to saucepan add cream taste and adjust salt and pepper.  
Simmer 5 min. but do not boil.  
Serve with a dollop of whipped cream and sprinkle with paprika.


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