Cream of Pumpkin Soup

Autumn is in full swing here at Rose Arbour. The leaves have begun to turn and we finally got some much needed rain. The last couple of days have been perfect days for a cup of tea or hot spiced cider, or perhaps a bowl of Cream of Pumpkin Soup. This recipe is one of the most requested, so I have finally broken down and agreed to share it. It’s really actually rather simple, but “OH! So good!”.

So here it is . . .

Cream Of Pumpkin Soup

4 cups chicken stock

2 lbs pumpkin flesh, diced (I use sugar pumpkins or butternut squash)

1 teaspoon sugar

1 3/4 tablespoons corn starch mixed with 4 tablespoons water

1 cup crème fraîche

4 oz. butter, cut into small peices

In a soup pot, combine the chicken stock, diced pumpkin flesh and sugar. Bring the mixture to a boil, cover and cook for 18 minutes. Cook the pumpkin quickly to avoid it becoming bitter.

After cooking, blend in a food processor or blender and strain.

Return the mixture to the pan and bring it to a boil. While stirring be sure to scrape the bottom of the pan so that the pumpkin does not burn. Skim off and scum that may form on the top of the liquid.

Blend the corn starch with cold water. Take the soup off the heat and whisk in the slurry. Put the pan back on the heat and bring to a boil again. Take the soup off the heat and add the crème fraîche. Allow the soup to boil again. Remove from heat one last time and whisk in the butter. The result should be a smooth and creamy soup.

Place the soup back on the heat to taste. Do not add salt while cooking. The salt from the chicken stock will generally suffice. You can substitute heavy cream or buttermilk for the crème fraîche but honestly its not quite as good.

Bon Appétit!

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