Pumpkin Soup

A few years back I was lucky enough to go to Africa on a photo sufari.  While there we stayed in "bush homes" which were like bed & breakfasts, lodges, & then we camped for a few nights in the saringeti.  We were very well taken care of.  Every morning we would have tea, coffee, or hot chocolate waiting out side our door & then we would go to breakfast which was a baffet & would consist of eggs, bacon & sausage, grilled tomatoes, beans, potatoes & all the fresh fruit & pastries one could eat.  Lunch was usually a box lunch consisting of fried chicken, hard boiled egg, an apple or orange, & something sweet for dessert because we were usually out in the "bush", out watching the animals.  Then at night we would go back to where ever we were staying & get dinner.  Dinner would always start with a soup that was often pumpkin and/or salad.  The entrees were simple, veg, starch, & meat which could be wild game or fish, chicken, etc...  all served with nan.  ...& then dessert which was always yummy!!!! 

Here is my recipe for Pumpkin soup.  It is a geat starter for Thanksgiving.

½ stick.................. Butter

2 ea...................... Carrots

4 ea...................... Celery Ribs

1 ea...................... Onion

4 ea...................... Bay leaves

1 Tbs................... Garlic powder

1 Tbs................... Onion powder

½ gal.................... Chicken Stock

2 tsp..................... Pumpkin Pie Spice

3 drops................ Tabasco

1 can (29 oz)....... Puréed Pumpkin

1 qt....................... Heavy whipping cream

to thicken.............. Roux

1.    Dice carrots, celery and onion into ¼” pieces.

2.    Heat the butter in a heavy bottomed stockpot and add the diced vegetables.

3.    Sauté until golden brown, stirring so as not to burn.

4.    Add chicken stock, onion and garlic powders, and bay leaves.

5.    Let simmer for 30min.

6.    Add pumpkin, pumpkin pie spice, Tabasco and heavy whipping cream and bring to a boil.

7.    Thicken with roux  (roux is part flour and part melted butter made into a paste)

Garnish with chopped green onions, toasted pumpkin seeds (I often get tamari flavored), fried garlic and/or a dollop of sour cream.

If you wanted to make this soup healthier you could use low fat milk in place of the cream and olive oil in place of the butter in both the sautéing and the roux.  To make this soup vegetarian you would use vegetable stock in place of the chicken stock. You can replace the canned pumpkin with fresh pumpkin that has been cooked down and pureed but in this day and age it is hard to get a good baking pumpkin.  You can also change the soup by replacing the spices and replacing the pumpkin with other types of squash or roasted red peppers. 

Be creative, have fun and enjoy!!!