Chef Gene's Hard To Find Recipes
Pumpkin Soup :
Makes 6 servings;
This soup uses pumpkin (butternut squash could be substituted), ripe pears (for sweetness), and fresh herbs.; 2 tab.unsalted butter, 1 lg. onion, finely chopped, 1 leek, cleaned and sliced thin, 2 shallots, finely chopped., 2 pounds pumpkin peeled, seeded,and cut into 2-inch pieces, 2 ripe pears, peeled, cored, and cut into chunks. 3 carrots, peeled and cut into small pieces. 6 cups chicken stock, 9 sprigs of fresh thyme, 1/2 cup half & half, Coarse kosher salt and ground black pepper, 6 fresh sage leaves, 1/2 cup sour cream.
In a heavy bottom soup pot over med. heat, melt the butter . Add the onion, leek, and shallots. Saut'e until tender but not brown, about 5 to 7 minutes. Add pumpkin, pears, and carrots and saut'e until pumpkin begins to soften. Add the stock and 3 thyme sprigs. Cover ; simmer for 30 minutes, until vegetables are tender. Remove thyme sprigs and discard. Pur'ee the soup in batches in a food processor.
Return the soup to the pot and add the half & half. Season to taste and heat gently ; do not boil. Ladle the soup into individual bowls. Garnish with sage leaves, thyme sprigs, and dollops of sour cream. ( Enjoy ) .
Please Note ; each month there will be new recipes posted .
Thanks for your support , Sincerly,
Chef Gene !.
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