CHEF JEFF — ONE BYTE AT A TIME: Pumpkin Soup

Pureed squash or pumpkin works great in soup.

Pumpkin Soup

5 ounces butter

1 large onion, finely chopped

2 carrots, peeled and thinly sliced

1 1-inch piece fresh ginger, sliced

1 tablespoon chopped garlic

3 bay leaves

6 cups pureed winter squash (or 3 15-ounce cans plain pumpkin puree)

1 quart chicken stock

White pepper and salt to taste

In a saucepan, melt the butter over medium-high heat. Add the onion, carrots, ginger, garlic and bay leaves and cook, stirring, until vegetables are tender, about 3 minutes Stir in the pumpkin puree and cook, stirring, for 2 to 3 minutes. Stir in the chicken stock and bring mixture to a boil, stirring all the while.

Remove from heat and, working in batches, puree the soup in a blender or processor. Reheat, and season to taste with white pepper and salt.

Yield: Serves 10.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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