Nana Recipe Wednesday-Pumpkin Soup with Croutons

by Sarah on November 9, 2011

Autumn-y Pumpkin-y Soup

Nana bucked tradition once and made pumpkin soup for Thanksgiving dinner. There was a great big white tureen on the dinner table and there was a great fanfare.  At least I think there was.  I was a kid.  I liked it.  Maybe no one else did, because we never had it again, as far as I know.  But as far as these things go–both bucking tradition and liking things like pumpkin soup–I’m all for them.

The semi-official, semi-annual portrait, at the end of the living room.

Needless to say, I found the recipe.

Never look a gift pumpkin in the mouth.

I also found myself in the possession of a few of these here pumpkins and a squash.  Someone grew them and kindly bestowed them on me before Halloween, admonishing me not to carve them up as jack o’lanterns because they were for eating.  As if.

My land, how was a delicate flower like me going to cut all those big pumpkins?  Oh look, there’s a big strong man!  What can I say, I’m a wuss.

Place on baking sheets in a single layer.

Drizzle with a good coating of oil and give them a fair amount of salt.  You can pepper too, if you like, but I didn’t.  Roast at 350* for about an hour or until tender.   At this point you have to let them cool, peel them and puree them in a food processor with some water or stock so they resemble something like what comes out of a can.  There’s no recipe for that-just eyeball it.

Post-Roast

You know, you can skip this whole part if you want and just use a good old can of Libby Libby Libby on the label label label if you want.  I just had the pumpkins I had to use.  (If you don’t know that commercial then you are not as old as me)

Soup ingreds.

Readers, this is where things get wacky.  I blame the meds.  I forgot totally my usual routine of taking pictures of the process of making the soup and this is where I remembered!  Ha!  It’s the usual, man.  Just read the directions.  This medicine:  a) makes me forgetful  b) makes me in a good mood c) makes me forgetful.  Oh, and I don’t have a migraine.  I guess that means it’s working, so that’s something.

Stirring stock into the pumpkin and sautéed onion.

I veered from Nana’s recipe slightly on this one.  I didn’t use as much butter because I didn’t think it needed it. Also, I gave it a few glugs of sherry.  Why not?  Sherry is good.  It just added a little extra oomph.

Makin' croutons.

Croutons are easy.  Cube some French or sourdough.  Toss with olive oil.  I seasoned with some cheeseball onion powder and sea salt.  Toast in the oven for a few minutes.  That’s it.  You can get fancier with them if you want but I went basic with these.

Ka-blam. Autumn.

Enjoy your Autumnal eating!  And vegetarian friends you can keep it real, just swap out the broth.

An added bonus! A photo of my favorite Autumn outfit for you. Yes I have no shame.

Nana Recipe Wednesday-Pumpkin Soup with Croutons

Ingredients

  • 1 onion, chopped fine
  • 3 Tbsp butter
  • 1 2 lb, 13 oz can pumpkin puree, or the equivalent of homemade
  • 1 bunch scallions, sliced, green parts reserved
  • 8 cups chicken broth (I used 1 large can)
  • 3 Tbsp flour
  • 2 cups light cream (I used half and half)
  • 3-4 Tbsp sherry
  • salt and pepper
  • olive oil
  • croutons (see blog post for easy instructions)

Instructions

  • Saute onions and the white part of scallions in olive oil.
  • Add flour and cook 5 minutes.
  • Add pumpkin and stir through.
  • Add chicken broth and whisk in, heat through. Season with salt and pepper.
  • Add the cream or half and half and sherry and half the green parts of the scallions.
  • Season again with salt and pepper.
  • Serve with croutons and the rest of the scallions.
http://www.undercovercaterer.com/2011/11/nanas-pumpkin-soup-with-croutons/

 


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