Thursday, October 14, 2010

Spiced Pumpkin Soup

From Napa Valley Grille restaurant in the Mall of America

1 lb pumpkin puree (1 sm. can + a bit more)
1/2 stalk of celery, diced
1 yellow onioin, diced
2 carrots, diced
1 T fresh ginger, minced
1 T allspice
1 T cinnamon
3/4 c. brown sugar
1 1/2 c. heavy cream
4 T. butter
6 c. vegetable stock (3, 14 oz cans)
salt and pepper to taste
paper thin apple slices, cut into small bits for garnish

Sweat celery, onion, carrots and ginger together until tender with a little vegetable oil. Add cinnamon and allspice and let flavors develop. Add vegetable stock and pumpkin puree. Bring to a simmer and let cook for 30 min. DO NOT BOIL! (Boiling will make your soup turn a brown rust color)Add sugar, cream and butter. Puree in a blender. Add salt and pepper to adjust flavor at the end. If your soup is too thick, add more liquid. Garnish with apple bits.

No comments:

Post a Comment