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Perfect Pumpkin Soup

What better way to celebrate fall than with a delicious pumpkin soup? As you pick up the pumpkins for carving this October, make sure to grab an extra one and give this recipe a try.

Pumpkin Soup

Ingredients

Unsalted butter (approximately 4 tablespoons)

1 medium onion (finely diced)

1 medium tomato (remove seeds/pulp and finely dice)

3 cloves of garlic (finely minced)

For a slight zing, 2 jalapenos (seeds removed). I don’t recommend adding more than this, even if you do like it hot. It tends to overwhelm.

Pumpkin: I use approximately 1 1/2 pounds, peeled and cut into small cubes. Most winter squashes will do.

Approximately 3 cups of chicken stock or enough to cover your vegetables over by 1/2 inch

Salt/Pepper to taste

Milk: I would use whole milk in this recipe, approximately 2 cups. If you want a lighter version, use skim and add a little yogurt at the end to add a little velvet texture (and a very pleasing tang).

Cheese: I think any creamy white cheese that melts well is a good choice. I like sharp cheddars, though you may also consider a mixture of Manchego and Swiss. I wouldn’t add too much, maybe a 1/2 cup – but this ingredient is really one that you should experiment with. Make it your own!

Technique:

*Sauté onion in a large stock pot until soft.

*Add garlic, jalapeño, and tomato and sauté for another 5 minutes. (The key here is to soften, not brown, so don’t use a heat that is too high.)

*Add pumpkin and stock (to cover by 1/2 to 1 inch). Simmer, covered, until pumpkin is so soft it falls apart and the soup is starting to thicken.

*Puree with an immersion blender and return to pot. I suggest cleaning your pot after this step to avoid adding any random bits to your velvety goodness.

*Over a low heat, add the milk and finely grated cheese (and/or a blob of yogurt).

Salt and pepper to taste.

This soup may be prepared in advance if you are serving it to guests and want to avoid a last minute rush. Prepare the soup as above, but wait to add your dairy products at the end.

Recipe source: Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Don’t forget to add the ingredients to a shopping list on Key Ring!

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