Nouveau Pumpkin Soup
Perfect for fall!
4 T margarine or butter
3 small onions
2 carrots
2 large white potatoes
4 cloves garlic
1 T powdered coriander
1 T powdered cumin
1 quart chicken broth (or vegetable)
1 can (29 oz) pumpkin
3/4 cup Beaujolais Nouveau (or any light, flavorful red)
salt & Tabasco to taste
Chop or shred onions, potatoes, carrots, and garlic. Melt margarine or butter in a large pot. Sautee vegetables, coriander, and cumin until onions are tender, about 5 minutes. Add one can of broth and simmer 20 minutes, stirring occasionally. Puree until smooth in blender, food procesor, or with immerson blender. Stir in pumpkin, wine, and remaining broth, plus salt and Tabasco. Heat through but do not boil.
This is delicious served with pumpernickel bread and the remainder of the wine. Leftovers can be frozen; however they have a tendency to separate. Returning thawed soup to a simmer helps, as does whizzing in a blender or food processor.
I frequently make double batches of this to have enough to serve at a party, or I freeze half and eat the rest for the better part of a week. You can increase the broth to the equivalent of five 13 3/4 oz cans for one recipe's worth to make it go farther and thin the texture somewhat; however a double batch with that much broth won't fit in a standard soup pot.
4 T margarine or butter
3 small onions
2 carrots
2 large white potatoes
4 cloves garlic
1 T powdered coriander
1 T powdered cumin
1 quart chicken broth (or vegetable)
1 can (29 oz) pumpkin
3/4 cup Beaujolais Nouveau (or any light, flavorful red)
salt & Tabasco to taste
Chop or shred onions, potatoes, carrots, and garlic. Melt margarine or butter in a large pot. Sautee vegetables, coriander, and cumin until onions are tender, about 5 minutes. Add one can of broth and simmer 20 minutes, stirring occasionally. Puree until smooth in blender, food procesor, or with immerson blender. Stir in pumpkin, wine, and remaining broth, plus salt and Tabasco. Heat through but do not boil.
This is delicious served with pumpernickel bread and the remainder of the wine. Leftovers can be frozen; however they have a tendency to separate. Returning thawed soup to a simmer helps, as does whizzing in a blender or food processor.
I frequently make double batches of this to have enough to serve at a party, or I freeze half and eat the rest for the better part of a week. You can increase the broth to the equivalent of five 13 3/4 oz cans for one recipe's worth to make it go farther and thin the texture somewhat; however a double batch with that much broth won't fit in a standard soup pot.