| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups | 8 | Servings | |
INGREDIENTS
| 8 | sm | Pumpkins (about 1 pound each) |
| 1/3 | c | Unsalted butter |
| 2 | tb | Unsalted butter |
| 1 | sm | Onion; 1/4 inch dice |
| 1/4 | c | All-purpose flour |
| 6 | c | Milk or half-and-half; heated |
| 1 | Bay leaf | |
| 1 | cn | (29 oz) of pumpkin puree |
| Salt | ||
| Freshly ground pepper | ||
| 1 | Apple; peeled, 1/8 inch dice | |
| 1 | ts | Fresh thyme |
| 1 | pn | Freshly grated or ground nutmeg |
| 1/4 | c | Dry sherry (optional) |
| 1 | c | Heavy cream; whipped |
INSTRUCTIONS
Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4 quart heavy saucepan or stockpot, melt 1/3 cup butter over medium heat and sauté onion until translucent, about 3 minutes. Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture. Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin puree and simmer an additional 15 minutes over low heat. Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper to taste. In a medium saucepan, melt the remaining 2 tablespoons butter and sauté the apple for 2 minutes. Add the thyme and nutmeg and cook 2 to 3 minutes longer or until the apple is tender by not mushy. Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples. Top with a dollop of whipped cream and serve. Recipe by: Cooking Secrets of the CIA from Las Vegas Review Journal Posted to recipelu-digest Volume 01 Number 178 by "Lynn Ratcliffe" <mcgrew@ntr.net> on Oct 29, 1997
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