Friday, 10 October 2014 06:54

Pumpkin Carrot Soup

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.   Saut√© 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.

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