Yesterday we invited our granddaughter over to help make pumpkin cake for her school class. It is never too early to encourage kids to cook and we are fortunate that our granddaughter approaches cooking with much enthusiasm and interest. It could well be that we have another Simone Beck or Nigella Lawson in the making.
This is a delicious improv recipe that – while slightly spicy – would be delicious for most any meal leading up to Thanksgiving.
Improv Pumpkin Soup Recipe
- Medium-size pumpkin
- 1 tablespoon of olive oil
- Small onion (diced)
- One garlic clove (sliced)
- 2 cups chicken broth (vegetable broth for die-hard vegetarians)
- 1 teaspoon ancho chile powder
- 1 teaspoon smoked paprika
- 1 small can of diced chiles (not drained)
- Salt and Pepper
- 1/2 cup of creme fraiche
- Halve the pumpkin and scoop out the seeds. Brush well with oil and roast open half down in an oven for an hour to an hour-and-a-half at 350° F.
- Saute the diced onion and slice garlic clove in oil until soft (about 10 minutes)
- Scoop out the pumpkin pulp and add to sautéed onion and garlic.
- Pour two cups of chicken broth into the mixture and add paprika, ancho chile powder and salt and pepper to taste.
- Heat and continue to stir lightly to mix ingredients and then add diced chiles (no need to drain).
- Once the pumpkin pulp is mixed well with the other ingredients add the mixture to a blender together with a 1/2 cup of creme fraiche.
- Blend well and serve the soup hot.
This is a keeper, particularly for those who like a bit of a kick in their pumpkin soup.
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