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Creamy and flavorful, this seasonal soup recipe from Hyde Park’s Culinary Institute of America heats things up when temps cool down.
Yields 6 to 8 servings
Ingredients:
2 Tbsp unsalted butter
2 garlic cloves, chopped (about 1 tsp)
1 celery stalk, diced (about ½ cup)
1 small onion, diced (about 1 cup)
1 leek, white part only, diced (about 1 cup)
1 lb pumpkin flesh, diced (about 3½ cups) or 2-2½ cups canned pumpkin (begin with 2 cups and add more if necessary for texture)
2 qt chicken broth
2 Tbsp white wine
½ tsp grated ginger
Salt to taste
½ tsp ground nutmeg (optional)
Method:
Heat butter over medium heat. Add garlic, celery, onion, and leek. Cook, stirring occasionally, until onion is translucent (about 7-10 min.).
Add pumpkin and broth. Bring to simmer and cook until vegetables are tender (about 30 min.).
In small saucepan, heat wine to a simmer. Immediately remove from heat, add ginger, and cover. Steep for 10 min., strain and discard ginger.
Strain solids from soup, reserving liquid. Purée solids, adding enough liquid to achieve slightly thick soup consistency.
Add wine to soup and season with salt and nutmeg (optional). Serve in heated bowls.
Recipe courtesy of The Culinary Institute of America Book of Soups (Lebhar-Friedman, 2001).
