Friday, November 16, 2007

The Best Ever Pumpkin Soup

I made the best ever pumpkin soup the other night. I have been cooking this soup for a few years. I thought I would share it with anyone reading. I know that I love great recipes. I hope you try it. It is fantastic!!!! I made a big pot and served four people. Everyone had seconds. I had a
small container left over. Three years ago I shared this recipe with a friend. Her husband is a fireman. He loved the soup so much that he cooked it for the other fireman. This soup is delicious!!!!!!

1 baking or pie pumpkin peeled and cut into 1 inch chunks
1 large can of chicken broth
1 medium onion diced
1 c rice
1 t. cinnamon
1/4 c brown sugar
1 stick butter
1/2 c heavy cream

Place pumpkin into large pot. cover with chicken broth and bring to a boil.
once boiling, reduce heat and simmer until pumpkin is soft and tender.
in a skillet, saute onion in butter until golden brown and soft.
add butter and onion to pumpkin.
once pumpkin is soft, you can break up chunks with a spoon or remove it from the broth and pass it through a Foley mill.
return pumpkin to the broth and stir in the rice.
at this point, if the soup is too thick, add water until the soup is a little watery.
this step is necessary because the rice will absorb a lot of the moisture and could burn very easily.
continue to monitor the soup consistently.
add water as necessary to maintain a heavy cream consistency.
once rice is soft, add heavy cream, brown sugar and cinnamon to taste.
serve hot with some crusty bread!

I substituted brown and wild rice bcause I didn't have any white rice left. Next time I make it I will roast the pumpkin in the oven instead of boiling it. When you roast something it brings out the natural sweetness.
It was just as yummy.This is a perfect Thanksgiving addition. I'm sure everyone who likes pumpkin will find it unique and decadante!!

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