Monday, October 22, 2012

Brian's Pumpkin Soup

Brian's sister Amy has started to come over one night a week to cook with him.  They get to have a little brother/sister bonding moment and Amy gets to learn a thing or two about cooking.  Oh, and I get to eat delicious home-cooked meals so really it's a win-win for all.

The first thing the duo prepared was a delicious pumpkin soup which really put me in the fall mood.  I've been so kind as to relay Brian's recipe here for you all to try and enjoy.  If you're too lazy to make it yourself, just knock on our door sometime and have Brian whip some up for you.

Brian's Pumpkin Soup
Yields enough for 2-4 servings

  • 2 tablespoons of butter
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 bundle of thyme
  • 1 sprig of rosemary
  • 2 star anise
  • pinch of nutmeg
  • 2 tablespoons of flour
  • 1 1/2 cups milk
  • 1 1/2 cups chicken stock
  • 1 can of pumpkin puree
  • salt
  • pepper
  • cream
  • Golden Delicious apple (optional)
  • dried cranberries (optional)

1.  Melt butter in a saucepan over medium heat.  Add vegetables and all the herbs and spices.  Cook for five to seven minutes until onions are translucent and slightly brown.

2.  Add the flour.  Cook for two minutes, stirring constantly.

3.  Whisk in the milk and chicken stock.  Turn the heat to high and, whisking frequently, allow it to come to a boil.  Once it reaches a boil, turn it to medium heat and let it cook for five minutes until thickened.

4.  Pull out the rosemary, thyme and star anise and discard.

5.  Remove from heat and puree the soup with an immersion blender or an electric stand blender.

6.  Return to heat and whisk in the pumpkin puree, cooking for five minutes over medium heat.

7.  Remove from heat and blend the soup again until very smooth.

8.  Add salt and pepper to taste and serve with a dollop of cream.  For an additional garnish, add dried cranberries and chopped apple.

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