Enchanted Pumpkin Soup!

Every autumn, this is the soup that I make when I want to begin a meal with a rich harvest flavour. It can be served many different ways, but in my mind, it looks just wonderful in a Armetale or other pewter type bowl styles reminiscent of Colonial Williamsburg! I've also served this many times in a large hollowed out pumpkin that has been gilded with edible silver or gold leaf. It's a very easy trick, and you can find the edible leaf along with the directions for it's application in a good craft store where they have a baking section.

This recipe is actually very simple, and the ingredients are readily available ,  warning though, this one isn't for anyone on a low cholesterol eating plan!
Take a chunk of excellent butter and melt it in a soup pot. Add several chopped spanish onions and a shallot or two! Saute the onions until they are translucent and add 3 large cans of cooked pumpkin and several quarts of really good chicken stock. Bring the whole of it to a simmer and let the flavours brew! The magical ingredient here is chunky peanut butter!!!!!! I whisk in a cup of it or even more depending upon the taste. After it has simmered for about 20 minutes, stir in a quart of organic half and half. I always use organic milk or cream if possible because I've discovered that the texture is much finer and the taste is just that much better. 

Add salt and pepper to taste and about a tablespoon of good curry powder or pumpkin pie spice if you like it! You can also add a 1/4 of a cup of Calvado's (an apple brandy) if you'd like. I've also made this soup with butternut squash, halved and roasted with butter,olive oil,cinnamon and a bit of real maple syrup. I usually roast about 4 large acorn squash to get the amount of pulp that I need. The canned squash just doesn't seem to have the nutty flavour that the roasted does and the texture is exquisite. Making this will take some extra time, but I promise you that it's worth it. A lovely glass of wine and a bit of cheese while you're waiting should make the task really bearable, let alone the aroma of the roasting squash!

This soup will stand alone as a meal with a tossed salad with some ripe pear, pecans and warm camembert cheese or as a starter for a wonderful roasted pork tenderloin. I've also served it with grilled gruyere cheese and apple sandwiches.  A Black and Tan (that delectable combination of Guinness Stout and Bass Pale Ale) or some sparkling apple cider would be very satisfying with this soup especially if you served it in a frosty pewter mug! The entire collection of Armetale serving pieces is available online at http://www.wiltonarmetale.com

 

Photo Courtesy of Southern Living

Comments

[Vanessa]

Your soup sounds DIVINE!! I will have to try it. Thanks for the recipe. :)

[Wendy]

It trulyl does sound divine. I love acorn squash roasted with butter and garlic. I wish I liked to cook because I sure do appreciate all the little nuances of the flavors and aromas. Maybe I can come and visit you sometime and taste your incredible cooking. That is one area that I never took too sadly. But I love to eat what others have cooked...ha! And the salad sounds delicious as well. Gosh you make me so hungry...stop it!