Prep 20 mins
Cook 1 hr
This is a rich, subtle soup, originally from The West Indies Cookbook by Connie and Arnold Krochmal.
- 2 medium onions
- 2 cloves garlic
- 1 tablespoon butter
- 900 g peeled cubed pumpkin
- 5 cups chicken broth
- 3 bay leaves
- 1 stalk celery
- 2 tablespoons minced marjoram
- 2 tablespoons minced parsley
- 2 tablespoons minced chives
- 1⁄4 teaspoon cinnamon
- 1 cup light cream
- Peel and chop the onions, and peel and mince the garlic.
- Brown the onions in the butter, and stir in the garlic.
- Add the pumpkin and broth and bring to a simmer.
- Add the bay leaves, celery in large chunks, marjoram, parsley and chives.
- Simmer until tender, about 45 minutes.
- Remove the pumpkin pieces and set aside.
- Press everything else through a strainer, and discard all solids.
- Puree the pumpkin and return it to the soup.
- Add the cinnamon and cream.
- Reheat and serve.
- If you already have pureed cooked pumpkin, simmer the seasonings in the broth for 30 minutes, then strain it as described above.
- Add the pumpkin and simmer for 5 to 10 minutes more before adding the cinnamon and cream.
- Use 3 cups pureed pumpkin.
If you are worried about the calories from the cream-just leave it out. This soup has a creamy texture and lots of flavor without it.