Wednesday, October 13, 2010

Harvest Pumpkin Soup


1/2 medium yellow onion, finely diced
1 small potato, finely cubed
1/4 teaspoon sugar
1 tbsp. butter
2 cups pumpkin puree
2 cups chicken broth*
1 tsp dried parsley (or 2 tsp fresh)
1/2 tsp thyme
2 slices cooked bacon, crumbled
salt and pepper, to taste
1/4 cup heavy cream
Chives for garnish (optional)


In a 1-quart sauce pan over medium heat, saute the onion, potato and sugar in the butter until onion is transparent and slightly caramelized (about 8 minutes). Add the pumpkin puree, chicken broth*, parsley, thyme and bacon. Stir to combine well, bring to a boil and reduce heat to low. Simmer uncovered for 10 minutes. Remove from heat and cover to keep warm or serve immediately. Before serving, season with salt and pepper, to taste and garnish with a tablespoon or more of the heavy cream spooned onto each individual serving. Garnish with chives (optional).

*More or less broth can be used to adjust the thickness of the soup. The soup can be pureed in a blender or food processor before garnishing for a smoother texture.

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