Cream of Pumpkin Soup

Ingredients:
2 tb Unsalted butter
2 md Leeks split and sliced

1 Cup chopped celery

2 Lg Cans Pureed pumpkin

3 qt Chicken stock

1 tsp Sea Salt

1 tsp Ground coriander

1/2 tsp Curry powder

1/2 tsp White pepper

1 Tbsp Pickled Ginger (The kind you get with sushi)

1 Qt Whipping cream

1/3 c Walnut or Pecan oil

Preparation:

Melt butter and sweat onion and celery on medium heat stirring constantly so as not to burn for 10 minutes. Place in large pot with pumpkin and chicken stock, salt and pepper and bring to boil. Add coriander, curry, ginger and oil and reduce heat to simmer.

I let this soup simmer for at least 3-4 hours because I always make it late at night…leave it simmering and go to bed, but then I don’t go to bed until 2 or 3am, so judge your time accordingly. I am sure you could reduce the time and increase the heat to low rather than simmer.

Strain the soup and put the solids from the colander in a food processor and puree. Return to the liquid. Just before you plan to serve, add cream and bring the heat back up, stirring. Serve immediately with a dollop of sour cream.

History & Notes:
This recipe came from mom today, so we're kicking off the blog with it.