Holiday Pumpkin Soup
2 small sugar pumpkins ( 4-5 Cups )
4 cups vegetable stock
2 peeled russet potatoes chopped
3 carrots chopped
3 celery stalks chopped
1 med onion chopped
1 tablespoon of olive oil
1/4 cup of grated Parmesan cheese
2 cups of Cream, Half & Half or Milk
1/4 teaspoon ground nutmeg
1 1/2 teaspoons salt
Preheat oven to 400 degrees. Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick
cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45
minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool, scrape flesh from skins into a bowl
and discard the skins.
In a heavy large soup pot, heat oil and sauté onion until soft, then add the rest of the chopped vegetables and
cook them until just soft adding a little salt and pepper to taste. Add vegetable stock and the pumpkin flesh to the
soup pot with the grated cheese and bring to boil then simmer for about 20 minutes.
When vegetables are soft, with a hand blender or a potato masher, puree everything into a smooth thick soup.
You can also in batches use a blender or food processor, returning the puree back to the soup pot.
Once the soup is smooth and lump free, heat to a low simmer and add the cream with the nutmeg and mix well,
adding more salt and pepper if needed and bring to a slight boil. Lower heat to a low simmer until ready to serve
occasionally stirring from the bottom so not to stick and burn. Serve with some more fresh ground pepper and
topped with some toasted pine nuts or pumpkin seeds. Serves 4-6