Sunday, October 25, 2009

Pumpkin Soup

Sorry, I don't have a photo.  I made this soup for our Super Saturday at church yesterday and it seemed to go over quite well.  I've been making it for a couple years now.  It's one that I enjoy making in the fall, especially for Thanksgiving. 

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 bay leaf
2 ribs celery with greens, chopped
1 medium yellow onion, chopped
Salt and pepper
3 tablespoons all-purpose flour
2 teaspoons poultry seasoning or 2 teaspoons ground thyme
6 cups water/6 boullion cubes (or 6 c. chicken stock)
1 (28-ounce) can cooked pumpkin puree
2 cups 1% milk (or milk of your choosing, including heavy cream if you want it heavier…)
1/8 teaspoon ground nutmeg

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour and poultry seasoning and cook flour a minute. Whisk in 2 cups of chicken stock and then puree the mixture in a blender. Put back in pot, add the remaining 4 cups of stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in milk and nutmeg. Reduce heat to low and keep warm until ready to serve.