JoshBenske
Assistant Cook
As I sat down this morning and Pondered what to do with the 29oz can of Pumkin that I had picked up moments before hand. A few ideas crossed my mind. After discussing it a little with the present family, we decided on Pumkin soup. I was a little reluctant at first, but the results are more than impressive and very delicious.
2 Cups of Chopped onions
1 cup of chopped carrots
1 cup of chopped celery
2 tablespoons of fresh chopped garlic
1 tablespoon of olive oil
1 tablespoon of butter
Add the Butter and Olive oil to a large Stock pot, bring up to Medium High heat, and then add all 3 vegtable types. Add salt and pepper, and 1 Bay Leaf. Also add about a tspn of Black Peppercorns. Sautee until soft, and then add about 6 cups of Chicken Stock ( I like packaged Kitchen Basics, it is convienant and flavorful)
Boil this for about 20 minutes and then add the can of pumkin, along with about 1 1/2 tblspn's of Dried parsley, about 1 tspn of Cayenne Pepper, 1 tspn of Fennel seeds, 1 tspn of fresh ground black pepper, and a dash of Cumin. Bring this up to a boil, until all ingredients are well incorporated and the pumkin has liquified. Put the mixture through a fine mesh sieve, pouring the now strained soup mixture into a bowl. Wash your Stock pot out, or place a new one on the burner, and melt 1 stick of butter. After the butter has melted, add 1 cup of finely minced onion, and sautee until translucent, then add about a tablespoon of flour, to make a roux. Lower the heat slightly and cook the roux until it begins to brown, we are looking for a Blonde Roux. Once this has been achieved, Stir the Pumkin Soup mixture in to this, to incorporate. Lower the heat slightly, and the soup will begin to thicken. Now add about 3 cups of Whole milk to this, and finally Salt, and Pepper to taste. Also add a 1/4 cup of White Wine Vinager, a Cup of fresh grated Parmesian cheese, Or the Can kind if that is what you perfer, and some finely minced fresh parsley. Simmer as long as nessesary for the soup to thicken ( About 10 minutes). Serve in a bowl, with a dallop of sour cream, and a sprinkle of finely minced chives ( I used more parsley but this would be better). This is DELICIOUS. I think it will make an awesome Holiday soup for a Thanksgiving appetizer or Christmas.
All Ingredients Nessesary-
(1) 29oz can of Pumkin
6 cups of Chicken Stock
3 Onion's
1 large carrot
3 stalks of Celery
Chives
3 cups of Whole Milk
2 Sticks of Butter
Flour
About 4 cloves of Garlic
Salt
Pepper
White Wine Vinager
Fennel Seed
Cumin
Cayenne Pepper
Parmesian Cheese
Sour Cream
Im not even really a Pumkin Pie fan and I love this soup....Im on my third bowl already, as I type this
Josh
2 Cups of Chopped onions
1 cup of chopped carrots
1 cup of chopped celery
2 tablespoons of fresh chopped garlic
1 tablespoon of olive oil
1 tablespoon of butter
Add the Butter and Olive oil to a large Stock pot, bring up to Medium High heat, and then add all 3 vegtable types. Add salt and pepper, and 1 Bay Leaf. Also add about a tspn of Black Peppercorns. Sautee until soft, and then add about 6 cups of Chicken Stock ( I like packaged Kitchen Basics, it is convienant and flavorful)
Boil this for about 20 minutes and then add the can of pumkin, along with about 1 1/2 tblspn's of Dried parsley, about 1 tspn of Cayenne Pepper, 1 tspn of Fennel seeds, 1 tspn of fresh ground black pepper, and a dash of Cumin. Bring this up to a boil, until all ingredients are well incorporated and the pumkin has liquified. Put the mixture through a fine mesh sieve, pouring the now strained soup mixture into a bowl. Wash your Stock pot out, or place a new one on the burner, and melt 1 stick of butter. After the butter has melted, add 1 cup of finely minced onion, and sautee until translucent, then add about a tablespoon of flour, to make a roux. Lower the heat slightly and cook the roux until it begins to brown, we are looking for a Blonde Roux. Once this has been achieved, Stir the Pumkin Soup mixture in to this, to incorporate. Lower the heat slightly, and the soup will begin to thicken. Now add about 3 cups of Whole milk to this, and finally Salt, and Pepper to taste. Also add a 1/4 cup of White Wine Vinager, a Cup of fresh grated Parmesian cheese, Or the Can kind if that is what you perfer, and some finely minced fresh parsley. Simmer as long as nessesary for the soup to thicken ( About 10 minutes). Serve in a bowl, with a dallop of sour cream, and a sprinkle of finely minced chives ( I used more parsley but this would be better). This is DELICIOUS. I think it will make an awesome Holiday soup for a Thanksgiving appetizer or Christmas.
All Ingredients Nessesary-
(1) 29oz can of Pumkin
6 cups of Chicken Stock
3 Onion's
1 large carrot
3 stalks of Celery
Chives
3 cups of Whole Milk
2 Sticks of Butter
Flour
About 4 cloves of Garlic
Salt
Pepper
White Wine Vinager
Fennel Seed
Cumin
Cayenne Pepper
Parmesian Cheese
Sour Cream
Im not even really a Pumkin Pie fan and I love this soup....Im on my third bowl already, as I type this
Josh
