Fall = Pumpkins. It's that easy!
Every year, we can't wait to go to the pumpkin patch and fall market. We, of course, select a big 'ol pumpkin to carve into a jack-o-lantern, but I also get the smaller varieties (like the Sugar Pie pumpkins) to cook. Making your own pumpkin puree is easy and tastes so fresh and wonderful. However, I'll confess that I also keep some canned pumpkin in my pantry for emergency situations. My favorite brand is Farmer's Market, you can find it at Whole Foods.
I got this recipe, a few years back, from my good friend Lea. The only change I made was to increase the pumpkin amount to intensify the flavor. If you like a thicker soup, use the smaller quantity of broth.
To me, it is the ultimate fall soup. I could literally eat it everyday this month and not get sick of it!
- 2 tablespoons butter or olive oil = 30 g de beurre
- 1 onion, finely diced = 1 oignon, coupé en morceaux
- 2 stalks celery, chopped = 2 branches de céleri, coupé en morceaux
- 1 carrot, chopped = 1 carotte, coupée en morceaux
- 2 tablespoons flour = 2 cuillères à soupe de farine
- 1 ½ to 2 cups pureed pumpkin (or 1 15 oz. can) = environ 425 g de purée de citrouille
- 3 to 4 cups vegetable broth = 700 à 950 ml de bouillon de légumes
- ½ teaspoon salt = ½ cuillère à café de sel
- ¼ teaspoon white pepper = ¼ cuillère à café de poivre blanc
- Pinch sugar or cinnamon (optional) = une pincée de sucre ou de canelle en poudre (facultatif)
Melt butter in a large pot. Add onion and sauté until golden. Add celery and carrot. Cook for a couple of minutes. Sprinkle flour, stir and cook for one more minute. Add pumpkin, broth and seasonings. Stir and bring to a boil, lower heat and cook for 30 minutes covered. Use immersion blender or transfer to a regular blender in several batches. Blend until smooth. Enjoy!