Recipe Request – Pumpkin Soup and Fennel/Sausage Stuffing

This pumpkin soup is really just so simple its not fair, but it makes a rich, savory soup.

As far as my fennel and Italian sausage stuffing, its actually the other dish I borrow from Tom Fitzmorris.  I was never happy with the stuffings I made and was glad to find his recipe.  I make a few little touches, but his is actually a very good dish and can be found here.  I’m not a fan of some other of his Thanksgiving menu items (most notably the savory bread pudding, skip that dish like your life depends on it) but this and the cheesecake are solid performers. Some people give him grief, but I like the guy and think there are points to his Thanksgiving menu that have some real merit.

The pumpkin soup recipe is an original.  Note, I like cumin, you might want to adjust the cumin to your own liking.

Pumpkin Soup Recipe

• 2 pumpkins
• 3 tablespoons unsalted butter, room temperature
• 1 cup half-half (fat free if you desire, but you shouldn’t desire)
• 3 cups vegetable stock
• Fresh chevre, about 4-6 ounces (the tubed chevre at the grocery is just fine for this)
• 1/2 tsp Cumin
• 1 teaspoon chopped fresh Italian flat leaf parsley
• 1/2 tsp Fresh Thyme
• 1/2 tsp nutmeg (go easy on the nutmeg, a little goes a long way)
• 1/2 tsp coriander
• water
• 2 teaspoons kosher salt

Preheat the oven to 375 degrees.

Cut each squash/pumpkin into halves (or quarters) and make sure racks are in the middle of the oven. Rub pumpkin with butter and salt, place on a baking sheet skin sides down, and place in the oven. Roast for 45 minutes to 1 hour or until the pumpkin is fork tender.

Scoop pumpkin into a large pot over medium high heat. Add the half and half and simmer. Turn off heat and puree with an immersion blender until its a paste like consistency.  Add 1 cup stock, blend well, then add stock one cup at a time and blend, etc, until you’ve gotten the right consistency you prefer.  If you need to go thinner add water, one cup at a time.  Bring up to a simmer again and add the chevre and all herbs.  Let it simmer until cheese melts and stir well with a wooden spoon – no blender – until well incorporated and simmer for about 30 minutes.  Adjust salt as you need it.

Popularity: 54% [?]