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Hot, Creamy Pumpkin Soup for a Chilly Autumn Night..

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copyroght 2010 Maria Liberati, art of living, Prima Media Inc.

It’s autumn!! Just in case you haven’t noticed the chill in the air..and a bowl of warm soup make a wonderful dinner companion on a brisk Fall evening. Here’s one that combines two of my favorite  ‘good for you’ ingredients-  fresh pumpkin and mushrooms

Cream of Pumpkin Soup

1 lb of  of fresh pumpkin (peeled and seeded and  cut into small cubes)

4 ounces of button mushrooms

1/2 cup cream (or substitute fat free half and half)

1 small onion finely chopped

1 scallion finely chopped

1 clove of garlic

2 tsps of freshly chopped parsley

1 bouillion cube

2 tblsps pine nuts

3 tablespoons of extra virgin olive oil

salt and pepper to taste

Finely chop onion and scallion. Clean mushrooms and cut into large pieces, removing stems. Cut pumpkin into cubes..

I na saute pan, place in 2 tblsps olive oil, chopped onion and scallion and saute over low heat. When just  golden place in pumpkin and saute using a wooden spoon to turn.  Add in cream and 1 cup of warm water along with one bouillion cube (crumbled).. Add a pinch of salt and cook for 25 minutes.

In another saute pan, place 1 tblsp olive oil and place in mushrooms. Add in chopped parsley and pine nuts. Saute until water from mushrooms has just about evaporated.

When pumpkin is tender, remove from heat and when warm (not too hot) place in food processor or potato masher to make  a creamy mixture. If you like your soup steaming hot, place in soup pan for a few minutes till just boiling.Place in bowl and add in mushrooms, stir.Place in individual serving dishes and serve..Grate some fresh black pepper on top.

Hope to see you at the following events coming up, for more info on any of these events or to sponsor these events, email: info@marialiberati.com

November 13th-Borders Express, Woodbridge Center, Woodbridge NJ at 1 PM. Nook Signing and sampling

December 3rd- Copper Fish Restaurant, Cape May NJ-Feast of the Seven Fishes Dinner and book signing with  executive Chef Geoff Johnson

December 4th-Borders, Mount Laurel NJ-2PM- Book Signing and Sampling

Peace , Love & Pasta.

Maria

One Comment

  1. Chef Basket
    Chef Basket

    Thanks for your recipe for pumpkin soup. What a great choice for this time of year. The picture looks quite appealing!

    November 15, 2010

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