I'll start with a pretty boss pumpkin soup I made this past week. Sean and I had roasted some pumpkins for our attempt at a pumpkin ale. Sadly, they were carving pumpkins rather than pie pumpkins, and turned out to be slightly on the bland side. The pumpkin ale has turned out respectably, if perhaps not incredibly. The soup however was an awesome success.
Here's the directions on All Recipes, courtesy of some lady named Lea Ogawa.
Ingredients
* 6 cups chicken stock
* 1 1/2 teaspoons salt
* 4 cups pumpkin puree
* 1 teaspoon chopped fresh parsley
* 1 cup chopped onion
* 1/2 teaspoon chopped fresh thyme
* 1 clove garlic, minced
* 1/2 cup heavy whipping cream
* 5 whole black peppercorns
Directions
1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
My Alterations
I added a bit more onions, garlic, and peppercorns. Since I didn't blend the mix, I crushed the peppercorns under a knife blade, put everything but the cream and parsley together in the pot and had it simmer for one hour total, without the blender nonsense.
This recipe rocks face.
