California Central Coast Recipes
This soup requires a good sweet cooking pumpkin, ideally a Kabocha pumpkin (a Japanese pumpkin found locally in Farmers Markets and grocery stores) or a sweet tasting cooking pumpkin. It's pretty easy to make.-The hardest thing about it is cutting the pumpkin open! -After that, it's a cinch! The soup is a bright yellow and it's so creamy and mellow; your insides will "smile!"
Preparation time: 40 minutesCooking time: 30 minutes
2-1/2 pounds raw pumpkin , cut into bite-sized cubes
12 ounces white onion , chopped
3 Tablespoons Unsalted butter
Extra-virgin olive oil if needed
4 c Chicken broth (reduced sodium)
3 cups whole milk
Salt to taste
Pepper to taste
1 Cut pumpkin, remove seeds and pulp and cut the raw pumpkin into bite-sized cubes.
2 In a large stockpot, melt the butter over medium heat and add the onion and saute until onion is softened. If mixture starts to stick, rather than adding more butter, add a tablespoon or so of Extra virgin olive oil.
3 Add the pumpkin and saute with the onion. When the pumpkin looks a little softened, add the chicken broth. Simmer for 20 - 25 minutes, stirring frequently being sure to pick up pumpkin mixture from bottom of pan and redistributing evenly.
4 Add the milk and stir well. Heat milk to almost a boil BUT do NOT boil.
5 Season with salt and pepper to personal taste.
6 With a slotted spoon, remove half of pumpkin-onion mixture and puree in a food processor and pulse until smooth. Return pureed pumpkin to stockpot. (If you do not have a food processor, mash pumpkin by hand.)
7 Mix thoroughly and correct seasonings.
8 Serve in soup bowls as an appetizer or a lunch.
A cold crisp Fume Blanc goes well with this.