Recipe: Pumpkin Soup (with potatoes)

Hi Penny,

This probably isn't the recipe you used, but it looks similar to what you described. If it isn't close please respond with more details about the recipe you're looking for.

Pumpkin Soup (with potatoes)
rec.food.recipes/Rudy
Date: 1997/01/01

A variation of French vichysoisse, this can be served hot or cold (I much prefer it hot), and if pumpkin is not available then any orange squash can be readily substituted. For the potatoes, I prefer "Yukon Gold", as they are more flavourful than most white potatoes. Also, I use "Knorr" chicken broth powder, but any chicken broth preparation will do as well.

Approximately equal quantities of peeled and cubed potato and pumpkin or squash.

Just enough chicken broth to cover the potatoes and pumpkin in a pot.

1 bay leaf.

1 to 2 cups(depending on quantity of potato and pumpkin being used) of chopped leek. If leek is not available, then cooking onion is fine. I prefer to use the two together.

Salt and pepper to taste.

1 cup of table cream (Added *after* cooking)

1 small handful of finely chopped fresh parsley (Added *after* cooking)

In a large pot, boil all the ingredients, except the cream, together until the potatoes and pumpkin are just barely done enough to mash. At this point, remove the bay leaf and using a food processor or blender(I use an electric hand blender) set to low to medium speed, blend all the ingredients together while at the same time adding the cream as a thickener.

Blend the mixture so that it ends up as a thick, almost gruel-like texture. Avoid blending too much or at high speed or you will wind up with a textureless puree. If necessary, you can add additional salt and/or pepper to taste, and then finally add the chopped parsley.

Total preparation time is about half an hour (or 1 hour if you langour over your cooking like I do ). Serve immediately, or, if you can do so, refrigerate overnight, then reheat and serve next day, which will actually bring out more of the flavor.

This is a wonderfully simple soup to prepare. The best part is serving it up as "pumpkin soup", which few people have tried, and most will raise an eye- brow at the thought. After trying it, however, they will beg for the recipe!!

Happy Cooking,

Betsy
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