I know, I might have missed the boat on this Pumpkin Soup recipe, being that Fall is coming to a close. But with Winter settling in, it’s never too late for a quick and delicious soup recipe! As the weather gets colder, I crave warm, hearty soup. It warms my soul, from the inside out.
Last year for Christmas, Chris gave me a cookbook that I had been drooling over. The author, none other than Jacques Pepin. We know him in this country from television. He has his own show on PBS and has appeared with the famous Julia Child
This particular cookbook, called Jacques Pepin Fast Food My Way
Pumpkin Soup
1 1/2 tablespoons good olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped celery
2 garlic cloves, peeled and crushed
4 cups chicken stock (I use vegetable)
pinch of salt
1/2 teaspoon freshly ground black pepper
1 (15 oz) can pumpkin puree
1 1/2 tablespoons unsalted butter
1/2 cup sour cream
20 walnut halves, sprinkled with salt and cayenne pepper, toasted on a cookie sheet for 10 minutes in 350 degree oven
1 tablespoon freshly minced chives
Heat oil in large saucepan over medium heat and add onion, celery and garlic. Cook stirring occasionally for about 2 minutes to soften the vegetables. Add stock, salt and pepper and bring to a boil. Boil for 6-8 minutes then stir in pumpkin. Mix well. Bring back to boil and boil for 5 minutes. Emulsify with a hand blender or food processor until smooth. At serving time, reheat soup and stir in butter. Mix well to incorporate.
Serve in soup bowls with a large dollop of sour cream in the center and 5 toasted walnuts and a sprinkling of chives on top.
Of course, I like to add my own little twist on things. I also toast pumpkin seeds along with the walnuts to use as a garnish, and sometimes I use creme fraiche for the sour cream, for that extra french-ness!
Bon Appetit!