Delicious soups don’t have to be difficult. This recipe is a perfect example of that. Make note that this recipe calls for the cooking of fresh pumpkin (or squash). For ease, you certainly can use canned pumpkin (or squash).
Yields four servings.
3 cups Pumpkin or Butternut Squash, peeled & chopped coarsely
3 TBSP olive oil
2 shallots finely minced
1/3 cup sherry
¼ tsp cinnamon
1 tsp nutmeg
1 qt. heavy cream
Salt & pepper to taste
2 Tbls chopped toasted hazelnuts
- Coat pumpkin/squash with 2 Tbls of olive oil, place in a roasting pan, and bake at 400°F until tender and golden (about 20-30 minutes).
- In a 3 qt. stockpot, add 1 Tbls olive oil and shallots. Cook on medium heat until translucent.
- Add sherry and reduce by half, adding cinnamon, nutmeg, and heavy cream.
- Turn heat up to medium high bringing cream mixture to a boil. Reduce to simmer; and reduce liquid by about one-third.
- Place pumpkin in blender or food processor. Add 2/3 cup of cream mixture. Blend until smooth.
- Return puree into remaining cream mixture. Whisk together.
- Reduce over medium heat stirring often to desired consistency.
- Ladle 6 to 8 ounces into bowls and garnish with toasted hazelnuts
From the recipe files of Rabbit Hill Inn