With the fall coming in and the weather turning to cool, it is giving me envy of soups and veloute… Since I had made some little tartlets made with fresh pumpkin and had lots, lots of pumpkin left overs, I decided to fix a pumpkin soup. It is so easy to fix, and it warms your stomach and your heart in a flash!!!!
Ingredients: 8 cups of fresh pumpkin peeled and diced, 2 tbsp of olive oil, 1 large sweet yellow onion, 6 cups of chicken stock, salt and pepper to taste about 1/8 tsp of salt and 1/16 tsp of pepper.
In a large pot, add the olive oil and turn the heat up. When the oil is getting hot, add the diced onions and stir until they become translucent and soft. Add the diced pumpkin and stir to brown them. When the pumpkin is getting brown and caramelized, add the broth and stir. Cook for 30 minutes until the pumpkin is getting softer. With a handmixer, puree the soup and add salt and pepper if needed. Cook on low temperature for 30 minutes. Let cool at room temperature and place in fridge. When serving, add a few tablespoon of heavy cream and eat!!! Yum!!!
Bon Appetit and Happy Cooking!!!