Fall Favorite: Pumpkin Soup
July 8, 2009 by Michelle Smith
Filed under Fall, Recipes
These steamy Summer days have me dreaming of Fall. The colorful foliage, the milder temperatures, … the Halloween candy. I have a can of Pumpkin puree and this weekend I’m going to make a batch of Pumpkin muffins (I’ll share the recipe this weekend).
Take a look at this Pumpkin Soup that is a specialty of Arlington’s West Mountain Inn, in Arlington, Vermont. It features fresh pumpkin, but if you’d rather use canned puree, 16 ounces of canned puree equals 2 cups of fresh.
Maple Pumpkin Bisque
Ingredients:
1/4 cup Vegetable Oil
1 large Red Onion, diced
3 cloves Garlic, minced
1 medium Pumpkin, flesh only, diced
1/2 bottle Marsala Wine
1/2 gallon Vegetable Stock
1/2 gallon Chicken Stock
Cinnamon and Nutmeg to taste
Salt and Pepper to taste
1 pint Heavy Cream
2 cups Vermont Maple Syrup (the real stuff, not imitation!)
Directions:
In a large stock pot sauté onions and garlic in oil for 5 minutes. Add pumpkin and sweat for 5 additional minutes. Add Marsala wine and simmer to reduce by half. Once reduced, add both stocks and bring to boil and continue cooking to reduce by half. At this point the pumpkin should be soft, if not, continue cooking until pumpkin is soft. In food processor puree mixture and add cinnamon, nutmeg, salt and pepper to taste. Add heavy cream and maple syrup. Heat soup on stove if necessary and serve.
Image credit: Sxc.hu
Recipe credit: Bnbfinder.com
