Wednesday, February 10, 2010

pumpkin soup & more snow

I am starting to go a little snow crazy. I just keep cooking and cooking. I have enough food for 300 people. We have been upgraded to official blizzard status, as opposed to everyone just saying it's a blizzard. There is an alert on the weather channel about not going outside because you might get lost in a snowdrift. (There are cars in the above picture-- look for their mirrors.) So I have made beef stroganoff, rolls, wheat/rye bread loaves, muffins, meatballs, artichoke and mushroom lasagna with homemade whole wheat pasta and pumpkin soup. So pumpkin soup- I love pumpkin and I make pumpkin soup fairly often, but I must say this is the best version yet. The tortillas allow me to thicken without cream- which is good because I am lactose intolerant. The rest is just yummy. I can't stop eating it. Which is good as there isn't anything else to do.

Pumpkin Soup

  • 3 (8 inch) tortillas chopped
  • 4 tbs. butter
  • 3-4 slices bacon cut into lardons
  • 3 medium to small onions rough chopped
  • 3 celery ribs chopped
  • 3 carrots chopped
  • 2 garlic cloves sliced
  • dried sage
  • 2 teas. cinnamon
  • 1 teas. cumin
  • 1 teas. coriander
  • 1 cup white wine
  • 18-20 oz. pumpkin puree (either canned or fresh pumpkin roasted and pureed)
  • 1/4 cup maple syrup (b grade)
  • 6 cups homemade chicken stock
  • salt + pepper
  • fontina cheese shredded

Cook the butter in a stockpot until lightly browned. Add bacon and fry until crispy, then remove. (alternatively cook full slices of bacon in the oven and just pour in some fat) Add tortillas, onions, celery, carrots and garlic and cook, stirring frequently, until until soft. (The tortillas will all but disappear) Add sage and spices. Deglaze with wine to scrape up any bits stuck to bottom of pot. Add pumpkin and cook for another minute. Add maple syrup and stock-- you can add more or less depending on the texture you prefer-- I made mine fairly think. Add salt and pepper. Bring to a boil and reduce to a simmer. Simmer uncovered for an hour then check for seasoning. Puree with a stick blender (or in batches in a standard blender) to desired smoothness. I left mine fairly chunky and rustic, but do blend it at least a little because it helps the soup thicken a bit. Garnish with reserved bacon and shredded fontina cheese. (Or whatever you happen to have) The bacon adds a lovely crunch and the cheese an amazing savory note.

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