Posted October 25th, 2010, 03:45 PM
Last edited by dajulieness; October 25th, 2010 at 03:59 PM
I searched and found this on another message board. It serves 15. It looks delicious. I'd make it without the onions though. :X
2 1/2 quarts chicken stock
1/2 pound onions quartered
5 2/3 ounces leeks chunked
1 1/8 ounce garlic cloves
3 3/8 tbl spoons olive oil
1 2/3 cups half and half
1/4 cup heavy cream
5/8 ounce chicken base
1 1/4 pounds pumpkin puree, roasted* see note
salt and pepper to taste
Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 F for 30 - 45 minutes. Remove and puree in blender.
Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.
Add half and half and bring to a simmer.
Season with salt and pepper.
Finish with heavy cream, top with nutmeg and serve hot.
*To roast pumpkin, cut in half, place on oiled pan at 375F for 45 - 60 minutes, then blend until pureed.
Whoops thats the recipie from carnival. I'll keep looking because I want to make it.
I found this on another website.
Roasted Pumpkin and Apple Soup (v) – Pumpkins natural sweetness is balanced with crisp apples. Crème fraiche and fried sage add a savory touch
So maybe you can add those ingredients to the above recipe and experiment.