Cream of Pumpkin Soup
Introduce
Chef :
AbrahamCollins
Cream of Pumpkin Soup
As the author of the recipe, I can't help but proclaim how rich and delectable this dish is!
Ingredient
Food ration :
12 servings
Cooking time :
4 hours
Cooking instructions
* Step 1
Preheat oven to 350°F. Cut and remove the top and bottom of the pumpkin (jack-o-lantern sized discs) core out pulp and seeds, discard insides. Bake pumpkin for 2 hours at 350°F with 2 quarts water in the roasting pan to keep it moist. Cover with aluminum foil.
* Step 2
Peel potatos. Cut potatos and pancetta into 1cm cubes and proceed to cook them into a hash in a skillet on a medium low flame, stirring and tossing frequently until all grease is extracted from the meat. Strain, save the grease and set the hash aside.
* Step 3
Mince garlic and onion, chop celery thin, width-wise, and grate carrots in a cheese grater. Coat a hot non-stick pan over a medium high flame with a bit of the grease from the hash and add garlic and onion. Add carrot and celery once the onions become transparent, cook until softend.
* Step 4
Peel and mash pumpkin and add all ingredients except cream to a large pot, add baking water and additional water (if needed) to submerge all ingredients, cover and cook over a medium flame for an hour, stirring occasionally. If ingredients haven't softened into a partially homogenous mixture, use a hand mixer to blend to the desired consistincy.
* Step 5
If you intend to freeze or conserve the soup in any way, do it now. Otherwise add cream, serves 12. Garnish with scallions or fresh parsley.
Note: if there is a photo you can click to enlarge it
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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