Soup with a Holiday Spirit
December 26, 2008 by Tracy Santany
When it comes to serving soup for the holidays, it just doesn’t get any more authentic than pumpkin soup. At first thought this may sound kind of weird to people. Pumpkin pie is how we’re usually used to eating this large member of the squash family. Sometimes we get a little fancy and have pumpkin milkshakes, pumpkin lattes, or pumpkin bread. But pumpkin soup?
Actually, it’s an elegant and delicious lead-in to a nice Christmas dinner. Seriously, you’ll impress the heck out of people with this.
Pumpkin Soup
2 1/2 lbs of cubed raw pumpkin (no skin!)
2 cups of cream (light or heavy, it’s up to you)
5 cups of chicken broth
1 1/2 cups chopped leeks (just the white part, of course)
salt and pepper
Pour the chicken broth into a dutch oven and add the pumpkin cubes and chopped leeks. Bring to a boil and then simmer until the pumpkin chunks are tender. Pour everything into a large blender and puree. Pour into a large, decorative bowl and let cool just a bit, then add the cream. Salt and pepper to taste. You can garnish each separate bowl of soup with some curled green onion strips or a dollop of whipped heavy cream (no sugar added, or course), or whatever you like that you think would go well and look nice.
Very simple, very elegant, and very tasty.
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