Pumpkin Soup
Pie pumpkins are so named not just because they are pie sized, but because the texture is firm and less watery than the jack-o-lantern varieties. Did you know that butternut squash is commonly substituted for pumpkin? The flavor of winter squashes are similar enough to be interchangeable in most recipes, but the shape and ease of use will often dictate which is the most appropriate. For a soup, be sure to adjust the amount of broth and other liquids to give you the consistency you like.
Preparation
Ingredients
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree (stab your pumpkin all over and microwave, or cut up and boil or roast until soft)
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender (an immersion blender makes this so much easier).
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.