Monday, October 1, 2007

Gloria’s Happy Pumpkin Soup

In celebration of the Fall harvest and Halloween, here's a zesty pumpkin soup recipe!


1 small pumpkin, approx. 3 1/4 to 3 1/2 lbs., OR approx. 4 cups of pumpkin puree (fresh, frozen (defrosted) or canned) **NOT Pumpkin Pie Filling**
1 tsp olive oil
1 bay leaf
1/2 cup finely chopped onion
1/4 cup Greg's Happy Sauce (shake well first)
2 1/2 to 3 cups chicken broth OR water (less for thicker soup, more for thinner soup)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup half and half OR evaporated skim milk (to cut fat)

If using a whole, fresh pumpkin: Cut pumpkin in quarters, remove the stem, scoop out seeds and fibers, and cut each quarter into large chunks. Cook pieces until soft and flesh scoops out easily from skin. You can cook by microwaving in a covered microwave-safe container with some water (takes 15-20 mins), or roast in oven in ovenproof pan with water, placing pieces flesh-side down (can take 1 hr or more), or cook in a steamer. Let pumpkin pieces cool to the touch, then scoop flesh out into a bowl and mash well (you can also puree in a blender or food processor using some of the cooking water). You should end up with about 4 cups of pumpkin puree.

If using pumpkin puree, start here: In a large saucepan or soup pot, heat olive oil over medium-high heat with bay leaf and onion. Sauté until onion begins to soften and become translucent. Add Greg's Happy Sauce (make sure you shake the bottle well first) and chicken broth or water, stir, cover and cook on medium heat for about 10 minutes. Add pumpkin puree, cinnamon and nutmeg, stir well to blend, cover and cook on medium-low heat for 15 minutes or until heated through, stirring occasionally. Bring heat down to low, and stir in half and half (or evaporated skim milk) and heat back up to barely a simmer, careful not to boil. Makes 4 to 6 servings.

Zestfully yours,

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