Cream of Pumpkin Soup du Boreegard

I received this the other day from Woodland Valley's own master chef Mike O'Neil.

"Comes the time in autumn when those of us obsessed with pumpkins want to do something different with the Cucurbita pepo harvest. Pies and puddings, breads and roasted seeds are fine and all that, but I am a soup cook as well. In an attempt to create a soup that does NOT taste like pumpkin pie, I present the following":

Ingredients

2 tbsp. butter
1 onion, chopped
1 potato, peeled and chopped
2 cups cooked, pureed pumpkin
2 ½ cups of chicken stock
¾ tsp. curry powder
1 tsp. soy sauce
½ a jalapeno pepper, seeded and chopped
1 cup light cream or half and half

To Do

In a large heavy pot, melt the butter and sauté the onion until tender.
Add remaining ingredients, except the cream.
Cover and simmer 25 to 30 minutes.
Transfer mixture to a blender and blend until smooth.
Add cream and reheat, but do not allow to boil.
Garnish with chives and croutons and serve.

SOUP’S ON!

Boreegard aka Mike O'Neil
November 11, 2009