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 clove garlic
- 14.79 ml butter
- 900 g peeled cubed pumpkin
- 1182.95 ml chicken broth
- 3 bay leaves
- 1 stalk celery
- 29.58 ml minced marjoram
- 29.58 ml minced parsley
- 29.58 ml minced chives
- 1.23 ml cinnamon
- 236.59 ml 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.