KCB 3.8: Cream of Pumpkin Soup
Cream of Pumpkin Soup
Pumpkin soup is a great winter favourite. Milk and a simple seasoning of black pepper and nutmeg allow the pumpkin flavour to predominate.
• PREPARATION AND COOKING TIME: 30 minutes
• YIELD: Enough for 4 persons
• YIELD: Enough for 4 persons
• 3 cups (750 ml) water
• 1 1/2 cups (375 ml) milk
• 90 g (3 ounces) butter
• 1/4 teaspoon (1 ml) nutmeg
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 4 cups (or about 1 kg, 2.2 pounds) pumpkin, peeled, seeded, and cubed
• 1 tablespoon (20 ml) plain flour
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) light cream
• 2 tablespoons (40 ml) chopped fresh parsley
• 1 1/2 cups (375 ml) milk
• 90 g (3 ounces) butter
• 1/4 teaspoon (1 ml) nutmeg
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 4 cups (or about 1 kg, 2.2 pounds) pumpkin, peeled, seeded, and cubed
• 1 tablespoon (20 ml) plain flour
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) light cream
• 2 tablespoons (40 ml) chopped fresh parsley
1. Melt half the butter in a 6-litre/quart saucepan over moderate heat. Add the nutmeg, black pepper, and pumpkin cubes and saute for 10 minutes. Add the water and bring to a boil, cooking until the pumpkin is very tender.
2. Empty the contents of the saucepan into a blender and add half the milk. Puree, being careful to ensure the lid remains on the blender.
3. Rinse the saucepan, add remaining butter and heat gently. Stir the flour into the butter. Return the pumpkin puree to the saucepan along with the remaining milk, stirring constantly until the soup is well-blended. Bring to a boil, simmer for a few minutes, and season with salt. Serve the soup in individual pre-warmed soup bowls, garnished with light cream and chopped parsley. Serve hot.
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