During our restaurant days, I bought up the rest of a pumpkin patch every year after Halloween so we could continue to make pumpkin pies until spring. I still buy pumpkins every fall, although not on quite such a grand scale. I cook them and freeze the puree. So when I saw this recipe at Whole Foods Market, it seemed like a natural.
- 1/4 c. butter
- 2/3 c. finely chopped onion
- 1/2 c. finely chopped celery
- 1/2 c. finely chopped carrots
- 1 T. minced shallot
- 3 1/2 c. pumpkin puree
- 2 c. chicken or vegetable broth
- 1 1/2 c. water
- Thyme leaves (about 1T. fresh or less dried)
- 1/2 c. cream
- Salt and pepper
- French bread
- Blue cheese
- In large saucepan, melt butter. Add onions, celery, celery, carrots and shallot. Saute until onions are soft.
- Add pumpkin, broth and water. Cook until vegetables are tender.
- Puree in a blender or processor. Return to pan and add thyme, cream, salt and pepper. Reheat without boiling
- Slice French bread and broil until golden and crisped. Sprinkle with blue cheese. Serve soup with toasts floating on top.
Serves 6
