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Lunch: Pumpkin Soup

• 1/4 cup butter
  
• 2 large onions, chopped
  
• 1 stalk celery, chopped
  
• 2 leeks, white part only, chopped
  
• 3 large carrots, chopped
  
• 3 large potatoes, chopped
  
• 6 cups chicken stock
  
• 2 cups canned pumpkin
  
• 1 1/2 cups cream or evaporated milk
  
• Salt and pepper to taste
  
• 2 tablespoons butter
  
• 1/4 cup chopped green onions
  
• 1/4 cup chopped fresh parsley

In large saucepan, melt 1/4 cup butter over medium heat. Add onions and celery; cook for 5 minutes or until tender. Stir in leeks, carrots and potatoes; cook, stirring occasionally, for 5 minutes longer.

Add chicken stock. Bring to a boil, reduce heat to medium, and cook, uncovered, for 25 to 35 minutes or until vegetables are tender. Cool slightly.

Transfer solid chunks with some of the broth to a blender or food processor; puree until smooth.

Return puree to sauce, along with pumpkin and evaporated milk. Heat through but do not boil. Season to taste with salt and pepper. Whisk in 2 tablespoons butter until melted. Stir in green onions and parsley. Serve immediately.

Note: If you have fresh pumpkin, you can simply peel and cube it and add it to the pot along with the carrots and potatoes. Then puree the whole thing when all of the vegetables are tender. Do not confuse canned pumpkin with pumpkin pie filling, which contains spices and oil.

Serves 8.

"The Wild West Cookbook " by Cinda Chavich

Sunday, November 10, 2002