Friday, October 2, 2009

Creamy French Pumpkin Soup

This soup is simple, has wonderful color and is just in time for cooler Fall evenings!

Creamy French Pumpkin Soup

2 1/4 lbs pumpkin, peeled and cut into chunks
1 large white onion cut in quarters
3/4 cup light cream
salt and pepper to taste
1 tablespoon olive oil
dash of nutmeg

Put the pumpkin and onion in a large soup pot with 4 cups of slightly salted water. Cook slowly, simmering for about 15 minutes or until tender. Using a hand blender, puree the pumpkin and onion with about half the liquid. Blend until a very smooth fine puree. Add 3/4 cup of light cream. Adjust the seasoning according to taste and transfer the soup into a serving pot and keep warm. Just before serving add 1 tablespoon of olive oil and a little sprinkling of nutmeg. Pour the soup into 4 individual bowls and serve with warm French Baguette.Bon appetit!

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