In other news, the following is the most amazing pumpkin soup recipe I have ever had. (Yes, my picky children ate it happily - well, mostly - and they devour the previous soup recipe.)
from Sundays at Moosewood Restaurant, page 120
2 pounds pumpkin or winter squash, peeled, seeded, and cubed (about 5 cups)*
3 garlic cloves
2 onions, chopped
2 – 3 bay leaves
¼ teaspoon marjoram
¼ tsp celery seeds
2 fresh tomatoes, chopped (or 1 cup chopped canned tomatoes)
5 cups vegetable stock
1/3 cup dry white wine
1 Tblsp honey
1 tsp cinnamon
salt and pepper to taste
1 cup heavy cream
- Place all ingredients, except the cream in a large saucepan.**
- Simmer until pumpkin is soft.
- Remove the bay leaves.
- Gradually stir in the cream to avoid curdling.
*You may substitute 2 pounds of roasted pumpkin and it will turn out fine with no blisters or cuts from peeling!
**You may saute the onion for a few minutes in a little olive oil, then added the garlic and herbs and sauteed for a bit longer, and then throw the rest of it together, if you wish.