Gourmet Chef Recipes:
Main Ingredient:  Bean and Legumes  Beef  Berries  Bread and Stuffing  Cheese, Egg and Dairy  Chicken  Chocolate  Fish  Fruit  Lamb  Pasta  Pork  Potato  Rice and Grains  Shellfish  Turkey  Vegetable
Cuisines:  Asian  Cajun & Creole  Caribbean  Chinese  French  German  Greek  Indian  International  Italian  Japanese  Mexican  Pacific Rim  Spanish
Holidays and Events:  Brunch  Christmas  Cinco de Mayo  Cocktail Party  Comfort Food  Easter  4th of July  Halloween  Hanukkah  Labor Day  Memorial Day  New Years  Passover  St. Patrick's Day  Thanksgiving
Dish:  Appetizer  Condiment  Dessert  Marinade  Salad  Sandwich  Sauce  Soup  Vegetarian
 
  Home > French Recipes > Pumpkin Soup
 


Pumpkin Soup

  
   
   
   
Ingredients -  
   

2 tablespoons Olive Oil
5 large Shallots, chopped
2 large cloves of Garlic, minced
3 pounds Pumpkin flesh, peeled, seeded and cut into 1 inch cubes
1/2 pounds Russet Potatoes, cut into 1 inch cubes
1 tablespoon Salt
Fresh Ground Black Pepper
4 1/2 cups of Chicken Stock
1/2 cup Heavy Whipping Cream
1 tablespoon Fresh Parsley, chopped

  
   
Preparation:  
   
In a large pot, heat the oil over medium heat. Add the shallots and garlic; cook for 5 minutes, stirring occasionally until the shallots are soft and transluscent. Add the pumpkin, potatoes, salt and freshly ground pepper. Cover and cook over medium heat for 10 mn. Pour in the chicken stock and simmer for 45 mn until the pumpkin is tender. Puree the soup in batches until smooth. Return to the pot, add the whipping cream and the parsley and stir. Check seasoning and serve immediately.