Pumpkins are not just for Jack-o-Lanterns

I belong to several food groups and recipe sites and everyday, I go through hundreds of e-mails and recipes, always looking for something new.  This morning, I was checking through the posts on
cocinacubanaintheexile@yahoogroups.com which is a wonderful group of people that I have become friends with.  They always have such great recipes as well as wonderful commentary on their Yahoo group.

On of the members posted a recipe for Pumpkin Soup and for some reason, that just sounded wonderful. One of the reasons could be, that it is freezing and quite snowy here in upstate New York.  I had some cans of pumpkin puree in the pantry that was leftover from Thanksgiving, so I thought, why not???

I followed the directions as they were given except that I added a little more to the exact amounts. The recipe called for 1 large can of pumpkin, but I used 3 (14 ounce cans). I also used 1 (48 ounce) can of College Inn Chicken Broth.  I also added some garlic salt when I was seasoning the soup.  I am going to give you the recipe exactly as it was posted and then, I have retyped it with my changes.  I'm so sorry I didn't get a chance to photograph this today, but I will definitely make it again, and try to do a step by step the next time.  I just wanted to get it posted as it was quite good.  I will say that the directions say season with salt and pepper, and it took a good amount of salt so it wasn't bland. I think I might even want to try to do this in a crock pot on low heat the next time.

Try this and let me know what you think.  I may even try this next Thanksgiving and really rock the boat of my tradition children who always want their Traditional Thanksgiving Soup with the little meatballs.

Everyone made a face when I told them what I was making, but when they tasted it....yummmmy!
My son, who made the most faces, went back for seconds!

I would like to give credit where credit is due for the soup, but the person who posted it didn't sign the post.  I don't want to post their e-mail address on the blog, so if any of you are reading this and you know their name, please let me know.

Here's the recipe (as written):


FOR THESE BRRRRR.DAYS, A GOOD PUMPKIN SOUP RECIPE


four (4) servings, 25 minutes preparation and 25 cooking time.


INGREDIENTS:

2 TABLESPOON OF BUTTER
1 TABLESPOON EXTRA VOO (SPREAD IN PAN)
2 CELERY RIBS (YOU CAN ADD THE GREEN) ALL FINELY CHOPPED
1 MEDIUM ONION- FINELY CHOPPED
SALT AND PEPPER TO TASTE
1- OR 2 BAY LEAVES
6 TO 7 CUPS OF CHICKEN OR VEGETABLE STOCK
1 TEASPOON OF THYME (ADJUST DESIRE AMOUNT TO TASTE)
3 TABLESPOON OF FLOUR (ALL PURPOSE) DEPENDS OF CONSISTENT DESIRED
2 CUPS OF HEAVY CREAM (IF SEVEN CUPS OF STOCK ARE USED ADD 1/3 CUP MORE OF CREAM)
CHIVE TO TASTE (I USE 2 LARGE FRESH CHIVES)
1 (LARGE CAN) OF COOKED PUMPKIN PUREE
DASH OF FRESH NUTMEG (GRATED)
MINT FOR DECORATION


INSTRUCTIONS:

IN A MEDIUM SAUCE PAN AT MEDIUM TO HIGH HEAT. HEAT OLIVE OIL, MELTING THE BUTTER THEN ADD THE BAY LEAVES,
ONION AND CELERY, SEASONING WITH SALT AND PEPPER UNTIL TENDER.
WHISK FLOUR AND THYME TO ABOVE MIXTURE COOKING FOR A MINUTE OR TWO THEN CONTINUE TO WHISK ADDING THE STOCK. 
BRINGING THE BROTH TO A SIMMER. 
START ADDING TO THE STOCK THE PUMPKIN PUREE IN LARGE QUANTITY WITH A LARGE SPOON CONTINUING TO WHISK THE MIXTURE WHILE YOU ARE ADDING.
LET IT SIMMER FOR APPROXIMATELY 10 TO 12 MINUTES THEN ADD THE CREAM AND NUTMEG.
MAINTAIN AT LOW HEAT TO KEEP WARM UNTIL READY TO SERVE AND GARNISH WITH CHIVES AND A MINT LEAVE.(DO NOT FORGET TO REMOVE THE BAY LEAVES................)

I USUALLY SERVE MY SOUP WITH SLICES OF ITALIAN BREAD AND SMALL MOZZARELLA BALLS 

ENJOY! - VON APETITE! - BUON APPETITO! - DISFRUTALO! 


Here are my changes ( by the way, this served 6 and there was more leftover, so I would say it serves closer to 10)


Pumpkin Soup

4 Tablespoons of butter
1 Tablespoon of extra virgin olive oil 
2 stalks of celery with the leaves, finely chopped 
1 medium onion, peeled and finely chopped
Salt and pepper to taste
2 Bay leaves
1 (48 ounce) can College Inn Chicken Broth
1 Teaspoon Thyme
3 -5 Tablespoons Wondra Flour (you can use all purpose, but I love Wondra for thickening)
2 Cups of Heavy  Cream 
Garlic Salt to taste (I used about 2 teaspoons)
Fresh chives to taste (I didn't have any handy)
3 (15 ounce) cans Pumpkin Puree
Dash of Fresh Nutmeg
Mint for Decoration

Instructions:


I always prepare my vegetables in advance, it makes it so much easier to make your recipe.  Dice your celery and onions and set them aside. Place the thyme into the flour and set aside.

In a 5-6 quart stockpot, on medium to medium high heat, heat  the olive oil and butter together  until the butter is melted.  Add the bay leaves, celery and onion.  Season with a liberal amount of salt and pepper, until tender, about 5-7  minutes.


Whisk in the flour and thyme mixture, cooking for about a minute or two; then whisk in the stock slowly until all the flour is blended in, and no lumps are visible.  Bring the broth to a boil, and then lower to a simmer. Add the pumpkin puree into the broth in large spoonfuls, whisking to keep it smooth. Let it simmer for about 15 minutes.


Whisk in the heavy cream.  Add the garlic salt, and once the cream is well incorporated, taste and re-season with additional salt, pepper, and garlic salt. I had to turn up the heat just a little to get the soup hot, but stir this very frequently and watch it carefully so it doesn't burn. Keep on a very low heat until ready to serve.  Remove the Bay Leaves.  Garnish with a few chives and a little freshly grated nutmeg.