Prep 5 mins
Cook 45 mins
A recipe shared by a friend on the now extinct Cooks recipe forum ages ago on Compuserve. The secret ingredient is the tomato paste. You can serve this in a large hollowed out pumpkin, with freshly ground nutmeg, sour cream and sliced scallions on the side to allow guests to garnish as they desire.
- 4 tablespoons butter
- 4 green onions, chopped
- 1 cup celery, chopped
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 cups pumpkin puree (freshly cooked pumpkin works best, but canned is fine too)
- 2 cups chicken broth
- 1 1⁄2 cups half-and-half
- 1 teaspoon salt (to taste)
- black pepper, to taste
- nutmeg, to taste
- Melt butter in large pot.
- Add onion and celery and saute until soft but not brown.
- Add tomato paste, bay leaves, pumpkin, and chicken broth; allow to simmer for 30 minutes.
- Remove bay leaf and our soup through a sieve set over a large enough bowl to catch soup.
- Add cream to the strained soup and return to stockpot.
- Bring to just under the boiling point, but DO NOT BOIL.
- Reduce heat and allow to simmer 5 minutes.
- Test seasonings and adjust salt, pepper to your liking, grating some fresh nutmeg over the soup to taste.