Pumpkin Soup
Recipe

This deliciously rich, velvety pumpkin soup recipe makes a stunning first course for a Fall, Halloween or Thanksgiving dinner party. And when pumpkin isn't in season, it works equally well made with
butternut squash.

The soup can be made up to 2 days in advance as long as it is cooled, covered and refrigerated. Simply add the cream and reheat just before you plan to serve it.

Gourmet food........the EASY way!

Creamy Pumpkin & Parmesan Soup

served with Parmesan Crisps

3lbs/1.4kg ripe pumpkin
4oz/100g unsalted butter
2.75 pints/1.3 liters hot chicken (or vegetable) broth (stock)
2 tablespoons tomato paste (purée)
4oz/120g fresh Parmesan cheese, grated
3 to 4 tablespoons heavy (double) cream
sea salt and freshly milled black pepper

For the Parmesan Crisps:
3oz/90g finely shredded Parmesan cheese (preferably Parmigiano-Reggiano)
1 1/2 teaspoons all-purpose flour

METHOD

To make the Parmesan Crisps:

• Preheat the oven to 350F/175F.
  

• Mix together the Parmesan and flour.
  

• Line a lightly greased baking sheet with parchment paper.
  

• Spoon level tablespoons of the cheese onto the parchment keeping the mounds about 4 inches apart. Then spread the cheese thinly into an oval shape about 3 1/2 inches long.
  

• Bake the crisps in the middle of the oven for 8 to 10 minutes until golden brown.
  

• Cool the crisps completely before removing with a metal spatula.

If you prefer, you can shape your crisps into "tuiles" by immediately removing them from the parchment when they come out of the oven and place on a rolling pin or spice bottle so they form into a taco shape.

The crisps may be made up to 2 days in advance when kept between layers of wax paper in an airtight container at room temperature.



Now you can proceed with the pumpkin soup recipe:

• Prepare the pumpkin by cutting it into chunks, scraping out the seeds, removing the outer skin and then slicing the flesh thinly.
  

• Add the butter to a heavy-based saucepan and heat until it foams and starts to turn a nutty brown color (but don't let it burn).
  

• Add the pumpkin to the pan, season with salt and stir well. Then turn the heat down to a low setting and cover the pan with a lid. Cook gently for 15 minutes shaking the pan occasionally. By this time, the pumpkin should break up easily.
  

• Now add the hot chicken (or vegetable) stock, along with the tomato paste and Parmesan cheese. Increase the heat and bring to the boil stirring occasionally. Allow to simmer for 15 minutes (uncovered) stirring it from time to time.
  

• Now purée the soup using a food blender and then pass through a fine sieve into a clean pan.

If you are making this pumpkin soup recipe in advance, you should now allow it to cool completely and then store it in a lidded container in the refrigerator until required. Then simply follow these final steps:

• Over a low heat, whisk in the cream and rehaet gently. Now taste the soup and adjust the seasoning as necessary.
  

• Serve in warm soup bowls along with the Parmesan crisps.

This pumpkin soup recipe is one of my all time favorite winter soups. Not only is it an extremely simple recipe, but it can also be made in
well under an hour.....a perfect recipe for the busy host or hostess!

Gourmet food........the EASY way!

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