Spiced Pumpkin Soup
Source of Recipe
Dan Sutherland, sous chef, Heaven City Restaurant
List of Ingredients
1 teaspoon peeled, chopped ginger or 1 tablespoon ground
1 1/2 cups toasted hazelnuts, pecans or walnuts
3 cans (15 ounces each) pumpkin
1/2 cup packed brown sugar
1 tablespoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1 tablespoon vegetable base
2 cups warm water
2 quarts whipping cream
1 tablespoon cornstarch (optional)
1/2 cup cold water (optional) Recipe
Prepare ginger and toast nuts.
For ginger: If using fresh, peel outer layer, discard and finely chop. Set aside.
To toast nuts: Preheat oven to 400 degrees. Set nuts on a cookie sheet and toast in preheated oven 5 to 8 minutes or until golden brown. Cool slightly, then blend in food processor or blender until finely chopped. Set aside.
To make soup: Using large soup pot, combine pumpkin, ginger, brown sugar, allspice, cloves, nutmeg and salt. Cook over low heat.
In another bowl, whisk together base and warm water until base is completely dissolved. Add to saucepan, combine thoroughly and return to simmer.
Add cream. Return to simmer, stirring frequently to prevent burning. Add reserved nuts to simmering soup. Mix well. If thicker soup is desired, you can thicken it by mixing cornstarch with the 1/2 cup water to create a slurry. Add slurry to simmering soup; cook 5 more minutes. Makes 20 (6-ounce) servings.
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