I went on a cruise and had this soup. It was SOOO good! The pumpkin flavor isn’t overwhelming, the taste of the chicken stock and other spices really makes it taste good.
Ingredients:
- 2-1/2 Quarts Chicken Stock
- 1/2 Pound Onion, quarters
- 5-2/3 Ounces Leek, chunks
- 1-1/8 Ounces Garlic Clove
- 3-3/8 Tbsp Olive Oil
- 1-2/3 Cups Half and Half
- 1/4 Cup Heavy Cream
- 5/8 Ounce Chicken Base
- 1-1/4 Pounds Pumpkin Puree, roasted
- Salt and Pepper to taste
- Dash Nutmeg
Directions:
- Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 degrees Farenheit for 30 to 45 minutes. Remove and puree in blender.
- Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.
- Add Half & Half and simmer.
- Season with salt & pepper.
- Finish with heavy cream.
- Top with nutmeg.
This recipe serves 15 people.