Friday, October 7, 2011

Cream of Pumpkin Parmesan Soup

Pumpkins are showing up for Halloween and it’s time for an elegant comfort food soup.  Try this one, you will love it!

3lbs ripe raw pumpkin
1 cup diced yellow onion
1 large clove of garlic minced
1 cup of Sherry
4 oz. unsalted butter
3 Tablespoons Olive oil
3 pints hot chicken broth or stock
2 tablespoons tomato paste
4oz. fresh Parmesan cheese, grated
4 tablespoons heavy cream
Dash of salt & white pepper

COOKING MUSIC SELECTION: Crumpkin's Pumpkins' Pumpkin Song

Prepare the pumpkin by cutting it into chunks, scraping out the seeds, removing the outer skin and then slicing the flesh thinly.  In a large skillet on medium high add the olive oil - get it nice and hot, and the pumpkin, onion's and garlic, season with salt and white pepper and saute them until they are caramelized nicely. De glaze the pan with the Sherry, scraping off the bottom bits. Then turn the heat down to a low setting and cover the pan with a lid. Cook gently for 15 minutes shaking the pan occasionally, the pumpkin should break up easily. 

Add the hot chicken stock, along with the tomato paste and Parmesan cheese. Increase the heat and bring to the boil stirring occasionally. Allow to simmer for 15 minutes (uncovered) stirring it from time to time, purée the soup using a food blender and then pass through a fine sieve into a clean pan. Serve in warm soup bowls sprinkled with fresh Parmesan cheese on top.  COMFORT FOOD BABY!!!!!

No comments:

Post a Comment