Tis the season. Had some time before going to a Halloween Party Friday night so I decided to try my hand at pumpkin soup. Hard to believe with all of the various squash soups Ive made, pumpkin has eluded my attention.. Details: Used a wine infusion as a base. (Dry white wine simmered with brown sugar and various whole pumpkin pie type seasonings) Sauteed diced onion, celery and carrot, threw in a couple of cans of pumpkin and some chicken stock. After simmering this for a while I pureed it, added the strained wine infusion, and a couple of cups of half and half. To kick it up, I made a walnut-apple salsa and some of the leftover h & h with sugar, cinnamon & allspice. The individual flavors stayed separate and offered an intriguing contrast of tastes and textures.
Posted on: Sun, 26 Oct 2014 19:55:35 +0000
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