"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Thursday, November 11, 2010

Cream of Pumpkin Soup

This recipe comes all the way from Portugal. This is the soup Jack was served in his mission home. His mission president and wife gave us the recipe and the hand blender to make it for our wedding. We enjoy this soup and its simplicity. I love that the Portuguese make their soup so full of goodness. This week as I served this to my family Jack shared with our boys that the way the Portuguese start every meal is with a hot bowl of soup. We have been making this soup for 12 years now. I love that it is so good and cheap too. We had a small pumpkin given to us for the boys to carve that didn't get used so I used it here. It made 5 batches of soup! So we were able to share with all of our neighbors. It is so wonderful to share the bounty that we have been given. We have much to be thankful for everyday. Hope you enjoy this soup it is a great fall and winter dinner when served with a nice roll/bread and a salad of choice.

Cream of Pumpkin Soup

2 Leeks (I can't always get these so I have substituted 1-2 shallots in its place)
Small amount of olive oil and butter (1 Tablespoon of each is what I usually do)
3 cups pumpkin, peeled and cubed
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and cubed (like usual I always double the carrots in all my soups. In this soup I feel they are added for a sweetener as well as for giving it its rich color)
1 small onion, chopped (roughly 1 cup)
2-3 cubes Chicken bouillon
Water (see instructions but it ends up being around 4-6 cups)
Salt and Pepper
Half & Half cream, if desired (milk can also be used)

Saute leeks and onions in pan (a pan that you can use rival hand blender in. If you don't have a hand blender then you can use a regular blender, but the soup will have to cool more before you blend it) Add pumpkin, potatoes, and carrots vegetables; cover the vegetables with water and add bouillon cubes. Cook until vegetables are tender. Cool slightly then blend all vegetables together with blender. Season to taste with salt and pepper. Add Half & Half if desired. Heat again after adding cream but do not let it come to a boil. Garnish with green onions or chives.

1 comment:

Kim Possible said...

Oh how fun to see this post. We ate this for dinner just last night. Sourdough was the perfect compliment for our taste buds + the toss salad. A nice fall dish! My husband was surprised it tasted more like potatoe than he was expecting.
For dessert we had some of those pumpkin haystack cookies---made with fresh pumpkin. I was already in the middle of BIG pumpkin mess (since ours was not a small cooking pumpkin/humm perhaps that's why the pumpkin flavor wasn't as strong either)...anyway, I was simply saying = yummy. We like those cookies even better when made with chunks of fresh pumpkin.