Pumpkin Soup Recipe
In celebration of Halloween check out what arguably may be one of the best pumpkin soup recipes ever. One can also substitute any winter squash (i.e butternut squash) for pumpkin.
Pumkin Soup with Fennel and Orange
To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and fiber. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375, for approximately 60 minutes.
When finished let cool and scoop out flesh.
(Approximately 3 cups)
In a large pot heat 3 tablespoons oil and sauté the
following: 1 chopped onion, 3 chopped garlic cloves
and the zest of 1 orange.
Cook for about 10 min until onions start to brown.
Stir in 3 large, chopped and cored fennel bulbs and
cook for about 15 min. Season with salt and pepper.
(Optional – add 2-3 ounces cognac, brandy or orange liquor and stir.)
When alcohol is burned off add 2 cups chicken stock.
Simmer over low heat for 15 minutes.
Add cooked squash, mix thoroughly, and season with
salt and pepper.
Puree in blender at high speed.
Add just enough extra chicken broth (1-2 cups) to
ensure the soup turns smoothly in the blender.
Season to taste.