The Bomb Pumpkin Soup Food

PUMPKIN SOUP (SERVED IN THE SHELL)

Steps:

• Slice off stem of pumpkin, 2-1/2 inches from the top, reserve, scrape out the seeds and membranes.
• Brush the inside with 1-1/2 tablespoons of melted butter.
• Top pumpkin with stem and bake in a shallow pan at 375 degree oven for 1-1/4 hours or until plup is tender. Let cool in pan.
• In a large heavy saucepan, cook onion in butter until soft. Add carrots, broth, 3 cups water andd bay leaf and simmer until carrots are tender. Discard bay leaf.
• Discard any liquid in the pumpkin and scoup out pulp leaving 1/4 inch thick shell.
• In a blender, puree pulp with carrot mixture in batches.
• Transfer the puree to a kettle and stir in cream and salt and pepper to taste.
• (You can prepare, to this point, 1 day ahead if desired, and chill in a baking dish.).
• Slice part of the sausage into 8 thin rounds. then slice the rest, quartered lengthwise and then sliced thin. In a heavy skillet, cook the sausage over moderate heat, stirring until light brown and drain on paper towel.
• Reserve the 8 sausage rounds, stir the other sausage pieces into the soup and stir soup over moderate heat, (thin with water if needed), until hot.
• Heat the shell, if needed, in 375 degree oven until warm and ladle soup into shell.
• Garnish with parsley and sausage rounds.
• Serve with breadsticks, or your favorite crusty bread.

PUMPKIN SOUP

Steps:

• Saute onion and green onion in margarine in large saucepan.
• Saute until soft.
• Mix in flour, salt, pepper and ginger.
• Add first amount of vegetable stock, stirring until boiling and thickened.
• Process in blender to smooth.
• Stir in second amount of vegetable stock, pumpkin and cream.
• Heat through.

PUMPKIN SOUP

Steps:

• Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
• Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
• Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
• To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
• Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
• Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
• Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.