When fall rolls around, I start thinking about cooler weather and soup. Since I live in the desert southwest, though, soup weather generally doesn’t come around until the end of October. This year, though, we’ve had an abundance of rain and cooler weather, which, by the way, is making me question exactly how global warming works.
Anyway – fall packs are on the offerings for Bountiful Baskets, and some great pumpkins have been included in the packs. This is exciting to me, because when I look at pumpkins, I see food (not really a Halloween type of girl, here). And soup is at the top of my list!
First stop – Roasting the Pumpkin!
Next, make the soup.
- 1 tbsp olive oil
- 2 tbsp butter
- 3 ribs of celery, chopped
- 1 red onion, diced
- salt and pepper
- 3 tbsp flour
- 2 tsp poultry seasoning
- 3 cups vegetable stock
- 3 cups water
- 3 1/2 cups pureed pumpkin (approx. 28 oz can)
- 1 cup half-and-half
In a large pot, saute celery and onion in olive oil until onion is translucent, about 5 minutes. Add butter. When the butter is melted, add flour and poultry seasoning. Stir to coat vegetables. Slowly add vegetable stock and water. Bring to a boil. Whisk in pumpkin until it is creamy. Continue to cook an additional 10 minutes. Remove from heat and stir in half-and-half.
Makes a lot! About 6 main dish servings (at my house – that is, 6 bowlfuls!)