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Sugar Pumpkin Soup




Source of Recipe


Mai


List of Ingredients




Sugar Pumpkin Soup

2 pounds sugar pumpkin peeled, seeded,and cut into 2-inch pieces (butternut squash could be substituted)
2 ripe pears, peeled, cored, and cut into chunks 3 carrots, peeled and cut into small pieces
2 tab.unsalted butter
1 lg. onion, finely chopped
1 leek, cleaned and sliced thin
2 shallots, finely chopped
6 cups chicken stock
9 sprigs of fresh thyme
1/2 cup half & half
Coarse kosher salt and ground black pepper
6 fresh sage leaves
1/2 cup sour cream



Recipe



In a heavy bottom soup pot over med. heat, melt the butter . Add the onion, leek, and shallots. Saut'e until tender but not brown, about 5 to 7 minutes. Add pumpkin, pears, and carrots and saut'e until pumpkin begins to soften. Add the stock and 3 thyme sprigs. Cover ; simmer for 30 minutes, until vegetables are tender. Remove thyme sprigs and discard. Pur'ee the soup in batches in a food processor.
Return the soup to the pot and add the half & half. Season to taste and heat gently ; do not boil. Ladle the soup into individual bowls. Garnish with sage leaves, thyme sprigs, and dollops of sour cream or instead of herbs and a few pumpkin or sunflower seeds are tasty