the wave presents Paganini's Pantry

join the smooth circle geek of the week paganini pantry concerts concerts

Paganini's Pantry

Submit to FacebookSubmit to Google BookmarksSubmit to TwitterSubmit to LinkedIn

. Posted in Paganini's Pantry

Serves 8

2 Tbsp. olive oil
1 cup onion, diced
2 celery stalks, diced
2 Yukon potatoes, peeled and diced
2 lbs. carrots, peeled and chopped
1 cup canned pumpkin puree
1 Tbsp. fresh ginger, minced
2 quarts chicken stock
1/2 cup heavy cream
2 tsp. fresh nutmeg, grated
Salt and pepper to taste

Heat oil in a large sauce pot.   Sauté onions, carrots, celery, and potatoes until tender.  Add stock and pumpkin,  and allow to boil.  Cook soup for 20-30 minutes to marry the flavors. 

In small batches, puree soup in a food processor or blender.  Please be careful not to fill the processor bowl as hot liquid expands quickly when blending.  Place pureed soup back into soup pot to reheat.   Add cream, nutmeg and ginger.  Salt and pepper to taste.

The Smooth Circle

Become a member of our Smooth Circle! We'll email you a newsletter twice a month with the latest on-air giveaways, area events, concerts and more...Plus gain access to exclusive contests! We won't share your information, but we will send you updates at least once a month, so you can keep up with what's going on at 107.3 the Wave.

TOP