Friday, November 5, 2010

Pumpkin Soup

14-15 oz of chopped or puréed pumpkin (or 1 14.5 oz can)
32 oz. of chicken or vegetable broth
1/4 cup white cooking wine or dry vermouth
1/4 cup apple cider or juice (optional)
1 medium onion, minced
1 clove garlic, minced
1 apple, peeled and cored, chopped
2-3 tablespoons olive oil
curry powder, to taste (approximately 1/2 teaspoon to 1 teaspoon, depending on type)
salt and pepper, to taste

Optional ingredients:
crème fraiche

1. Warm the olive oil in a soup pot; add onion, garlic and fresh pumpkin to sauté (if using canned pumpkin, don't add until step 3).

2. When vegetables are soft, deglaze the pan with the wine.

3. Add remaining ingredients (experimenting with the balance of spices), first bringing them to a light boil, then simmer for 20 minutes or so.

The flavor will differ greatly, depending on the type of pumpkin, broth, curry powder, and apple liquid used. The presence of the apple and cider helps balance the sometimes strong flavor of the pumpkin. Spiced cider can be used; experiment with the amounts of cider and curry powder, to balance the flavor.

If desired, you can purée by batches in a food processor to creamy consistency, or you can serve as is.

Serve in wide soup plates. Finish with a dollop of crème fraiche and a sprinkling of chopped cilantro or chives.

Pair with a light, dry Pinot Gris or Riesling.


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