Pumpkin Soup this serves 4, cut in half for 2 Time: 30 minutes
1 large onion
2 cups pumpkin see pumpkins on how to prepare fresh or buy 'Libby's Pumpkin Pie Filling' which, I think, is
just pure pumpkin.
2 cups chicken stock (or vegetable)
1 tbs butter
pinch of nutmeg
1 tbs fresh thyme I have it frozen in cubes
1 cup chicken stock (or vegetable)
1/3 cup vermicelli or other tiny pasta, even orzo would work
4 tbs cream fraiche or sour cream
Peel and chop onion. In medium sauce pan sauté onion in butter until transparent. Add pumpkin, stock, thyme and nutmeg. Heat to boiling, reduce heat and simmer 20 minutes. Puree soup - either with blender or immersion blender (see Williams-Sonoma if you don't know what that is). Keep warm. In small sauce pan heat remaining 1 cup of stock. When boiling add vermicelli and boil until done, stirring to prevent sticking, about 5 minutes. When done add vermicelli and stock to soup, stirring to combine. Taste and adjust seasoning. To serve, ladle into soup plates or bowls, top each serving with 1 tbs creme fraiche, a grinding of pepper, and serve.
Cooking for Two? Or more?
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