Cream of Pumpkin Soup
Source of Recipe
net
List of Ingredients
Cream of Pumpkin Soup
1 1/2 cups water
1 cup chicken stock
2 1/2 cups whipping cream
3 cups canned pumpkin
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 ounce (2 tablespoons) brandy
1 tablespoon honey
1/2 cup packed brown sugar
Salt and white pepper to taste
Whipped cream for garnish
Toasted pecans for garnish (see note)
In 5-quart, heavy-bottomed pot, combine water, stock and cream and bring to boil. Let simmer 10 to 15 minutes. Add pumpkin and whisk to combine. Add allspice, nutmeg, and cinnamon, brandy, honey and brown sugar. Increase heat and bring to boil. Reduce heat and simmer 5 to 10 minutes, stirring regularly. Be careful when stirring; if pumpkin mixture is too thick, it will splash. Add salt and pepper to taste. Garnish each serving with a dollop of whipped cream and toasted pecans. Makes about one-half gallon.
Note: To make toasted pecans, mix about 1 cup chopped or whole pecans with about 3 tablespoons honey and about 1/4 cup packed brown sugar. Mix well, then spread on parchment-lined cookie sheet. Bake in preheated 250 degree oven, stirring and checking regularly. It will take 5 to 10 minutes to toast.
Variation: If desired, canned pumpkin pie filling with spices can be used. If using, omit allspice, nutmeg and cinnamon if desired.
Recipe
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