Pumpkin Soup

Pumpkin Soup, Pickled Pumpkin

I used to hate dinner on Novemeber 1. My parents would take our well crafted jack-o-lanterns and brutally mutilated them into soup. Yuck! I hated pumpkin soup as a kid! It always reminded me of everything that was wrong in the world, and put in to a bowl. It made me question my parents sanity and love for me. Surely, no parent would subject there kid to such harsh and irrational torment. But my parents weren't rational and their love for me transcended all my whining and complaining. I'm glad they were like that, because I now love Pumpkin Soup.

Here's the recipe to the most underrated fall dish. 

Pumpkin Soup, Pickled Pumpkin

Pumpkin soup

1/2 Large Pumpkin, Peeled and Cubed
2 Litres reduced salt Chicken Stock
1/4 Cup Heavy Cream
1 Onion Large Dice
4 Garlic Cloves Crushed
1 Teaspoon Cinnamon
1/2 Teaspoon Clove
1 Teaspoon Mustard
1 Teaspoon Freshly Grated Ginger
2 Habanero Chili Whole
1 Tablespoon extra virgin olive oil
Salt and Pepper Too Taste 

reheat large cooking pot on high heat. Once pot has reached temperature put in oil and coat the cooking surface then add in onions, cook until translucent, became not to brown. Turn down the heat to medium and add in crushed garlic, habanero's and cook until they are fragrant. Deglaze with 1/2 cup chicken stock, once the bottom of the pot is 'clean' of all browned bits add in the rest of the stock. Add in pumpkin and spices and bring to a simmer. Cool until pumpkin is easyly smashed with a fork. Turn off heat. 

Blend together with an immersion blender or a counter top blender until the soup is smooth. return to heat and add in heaven cream and stir until well incorporated. Finally season with salt and pepper, if needed, and serve. Garnish with a drizzle of heavy cream and pickled pumpkin. 

Pumpkin Soup, pumpkin ideas