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Creamy Pumpkin Soup

Source of Recipe


From "The Complete Book of Soups and Stews"






List of Ingredients



• 4 Tbsp butter, divided use
  
• ¼ cup chopped onion
  
• 2 medium leeks, white part only, thinly sliced
  
• 2 cups peeled, chopped pumpkin meat or unsweetened canned pumpkin
  
• 1 medium potato, diced small
  
• 2 medium tomatoes, peeled, seeded and chopped
  
• 4 to 6 cups chicken stock
  
• 2 tsp salt (if desired)
  
• ½ tsp freshly ground black pepper
  
• 2 dashes of Tabasco
  
• ½ cup chopped celery leaves
  
• ½ cup chopped parsley
  
• 2 cups light cream or half-and-half
  
• 1 cup croutons
  






Instructions



1. In large (6-quart) saucepan, melt 1 tablespoon butter; cook onion and leeks, covered, until translucent and soft, about 10 minutes. Add pumpkin, potato, tomatoes and stock. Season with salt, pepper and Tabasco. Add celery leaves and parsley. Cook until vegetables are tender, about 30 minutes. Remove from heat.
   
   
2. When soup has cooled a bit, process it in equipment giving the desired result. (The food processor leaves tiny particles in the soup. For a truly creamy soup, put it through a blender or fine sieve.)
   
   
3. Bring soup to a simmer and cook over low heat 10 minutes. Add cream and remaining 3 tablespoons butter; continue heating almost to a simmer, but don't allow to boil. If soup is too thick, thin with stock or water. Taste for seasoning. Garnish with croutons, if desired, and serve hot.
   
   Serves 8