Monday, October 7, 2013
Not even I could ruin pumpkin soup
I am pretty vocal in my dislike of both fall and cooking; however, pumpkin soup just might make me a little more tolerant of both.
Oh, you wanted a recipe? From the best of my recollection (because I started with instructions and deviated from them preeeeeetty quickly): 6 1/2 cups of pureed pumpkin; one quart of vegetable stock; roughly a cup of heavy cream; maple syrup, cinnamon and nutmeg to taste; mix together on simmer 'til smooth, or until you're powerless to resist the smell of cooking pumpkin; serve with a drizzle of cream and a dash of nutmeg. I'd say that this yields about 10 servings but I have no idea how to translate my monster portions into those preferred by more polite company.