Not all winter soup are dull and unappetizing. You can
suggest to make a rich, complex and satisfying pumpkin soup by following this
recipe.
While it is good at any time, this soup has a particularly
good start to a festive meal.
Preparation time: 1 hour
Cooking time: 30 minutes
Total time: 1 hour, 30 minutes
Ingredients:
* 1 or 1/2 pound of winter squash
* 1 cm. leeks - cleaned and cut into strips
* 2 tbsp. butter
* 1/3 cup butter
* 1/3 cup chicken broth
* 1 tablespoon maple syrup
* 2 teaspoons prepared horseradish
* 1/4 teaspoon ground cardamom
* 1 pinch ground cloves
* 1 pinch ground nutmeg
* Salt to taste
Preparation:
1. Cut the squash in half lengthwise, clean the seeds and
place cut side down in a baking dish.
2. Add about 1/2 inch of water to a baking dish and cook in
a 400F oven until tender, which takes about 45 minutes to 1 hour.
3. Let cool then scrape the flesh into a bowl and
refrigerate overnight. Take away the accumulated fluid.
4. Melt the butter in a saucepan over medium-low heat, then
add the leeks until translucent.
5. Add 1/2 of butter milk, 1/2 chicken broth and all
remaining ingredients. Bring to a simmer and heat through.
6. Puree soup with a hand mixer, blender for sale or food
processor.
7. The soup should be thick, but still thin enough to
require a bowl and spoon to eat. Add butter and additional chicken broth to
achieve desired consistency.
8. Test and adjust the seasoning to taste of the diners.