California Central Coast Recipes

Pumpkin Soup

©2018 TheRomanticTable.com
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!"


www.theromantictable.com ©2018, Pumpkin Soup
Preparation time: 40 minutes
Cooking time: 30 minutes
MAKES 6 SERVINGS.
re-calculate ingredients for:



Ingredients.

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


Preparation Directions.

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.


Wine and Food Pairing and Serving Suggestions.

A cold crisp Fume Blanc goes well with this.

A tip from Sue!

Mark perishable ingredients

When ever you bring home a brand new spice, oil, vinegar, flour, sugar or other perishable ingredient, mark the bottle/container with the day’s date with a felt tip pen. Most "permanent markers" will write on just about any container.

That way if you don’t use it very much, but it’s been opened, you know how fresh it is. For an important meal don’t “submarine yourself” by using past expiration ingredients that have long lost their fresh taste and flavor.