CHEF JEFF — ONE BYTE AT A TIME: Pumpkin SoupPureed squash or pumpkin works great in soup.
By: Herald Staff Report,
Pureed squash or pumpkin works great in 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.