Pumpkin Soup for Fun or Fancy

Plan Z Phase: This is a Z3 (ZReboot) recipe. This is a perfect way to start a holiday dinner. Impress the family even though this dish is super easy. Or make it for a Saturday afternoon or even a weekday lunch. You won’t be disappointed. Taste close to dessert with a little bit of savory mixed in, thanks to chicken stock and shallots.

Serving Size: Depends on bowl size. I do a teeny bowl for a half-cup tasting. So 6-12 servings.

Ingredients:

• 2, 15-oz cans of pureed pumpkin. Find this in the baking section.
• 1 quart of chicken stock
• 1 cup of whipping cream (full-fat cream)
• 1 large shallot, minced (these are the little purple French onions. Mild)
• 1 Tbl of maple syrup
• 2 Tbl of butter
• 1/2 tsp of nutmeg
• 1/2 tsp of cinnamon
• 1/2 tsp of grated sea salt
• a hint of cayenne (depends on taste, but I can’t leave this out. Put a whisper in, stir and taste. Then add more if you want).
• blue cheese or Gorgonzola is optional

Instructions:

In a large sauce pan, stir in the pumpkin, and everything else except the blue cheese.

Heat on medium to heat it through. Stir often. Don’t let it boil. Just meld the flavors. This will take about 10 minutes. Voila. EASY!

You can always cook it to this point and then chill it down and store in the fridge. This can be made a day or two ahead for holiday serving. When you re-heat it do it slowly. If it gets too thick add a bit more stock or cream. The cream is what gets thicker over time.

Before serving sprinkle on blue cheese or pass it for those that may or may not want it.

Another variation: if you want a curried pumpkin soup you can add a tsp or two of curry powder (to taste). All else will be the same. Don’t change a thing.

You can also garnish with chive strings. They look lovely and fancy.

Enjoy!

Cheers,