Recipe by Chef Regina V. Smith
This soup is a perfect appetizer course for a fall dinner party. It can be partially prepared 2 days prior to your dinner party. The recipe is from the December 2007 issue of Canadian House and Home Magazine.
Top Review by Chef Edlear
Excellent flavor, well written recipe. I multiplied this by 8. I cut back on the thyme and used vegetable stock instead of chicken. I stirred in the grated asiago and held the soup in a crock pot on low heat for almost 4 hours [until I ran out]. The soup held up fine, no problems. We added a little bit of chopped chives to the zest and asiago garnish. I love easy to make soups with clean flavors like this. Thanks for sharing this!
- 1 tablespoon olive oil
- 1 small onion, diced (3/4 cup small dice)
- 4 cups chicken stock
- 1 (796 ml) can pumpkin puree (not pumpkin pie filling)
- 1⁄2 cup water
- 1⁄4 cup cream
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon salt
- 1⁄2 cup asiago cheese, grated
- grated orange zest (garnish)
- grated asiago cheese, and
- chili powder, for sprinkling (garnish)
Directions See How It's Made
- In a soup pot, heat olive oil and onion on mdeium high heat. Cook, stirring, until softened, about 5 minutes.
- Gradually stir in chicken stock.
- Add pumpkin puree, cream chili powder, thyme and salt. Bring to a simmer. (The soup may be made up to this point a couple of days ahead, cooled and refrigerated.)
- To finish, bring the soup back to a simmer to heat through. Add more stock or water to thin to a desired consistency. Remove from heat.
- Stir in 1/2 cup grated Asiago just before serving. Ladle into serving bowls and top with a generous grating of Asiago, a sprinkling or chili powder and a sprinkling of orange zest. Serve immediately.