| 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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