Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun



 



Pumpkin Soup

September 30th, 2009 · 8 Comments

Pumpkin Soup image

With the cooling fall days in full swing, it is time once again for those warming of the soul soups. Earlier in the week, I put up my Oyster Stew recipe, which is always a favorite, but today I want to highlight another unique soup preparation. Pumpkin fits so perfectly in this simple yet delicious soup recipe and with a hint of spiciness, it sure does make everything nice too.

Salem Tavern imageTo celebrate our 15th wedding anniversary Monique and I ventured to the Blue Ridge Mountains for an extended weekend cabin stay, but on our way we stopped for a visit to Old Salem in Winston-Salem, NC. In addition, for lunch on Friday, we ate at the Old Salem Tavern, which features some of the 18th and 19th century dining fare including a pumpkin soup, which I ordered. You rarely find pumpkin soup on restaurant menus these days, so I had to try it, and now you can try it too with my rendition that closely approaches the flavor and texture of the old world version found today at the Old Salem Tavern. (Note: Click on images for a larger view.)

Serves 6 to 8 portions
Ingredients
3 Tbsp Butter
2 Cups Onions, small diced
3 Cloves Garlic, minced
¼ Cup Sherry or brandy
2 Cups Chicken stock, warm
½ Cup Brown sugar
6 Cups Pumpkin puree
1 Dash Hot sauce
½ Tsp Cloves, ground
¼ Tsp Nutmeg, ground
½ Tsp Coriander, ground
1 Pinch Cayenne pepper
1 Cup Half and Half or Heavy Cream
To taste Salt
Procedure Steps
1. Melt butter in a large stockpot and then sauté the onions until soft and translucent, stirring often, then add the garlic and sauté for another 2 minutes.
2. Add the sherry or brandy and allow to simmer for 1 minute, then add the chicken stock and bring to a boil. Add the brown sugar and stir to dissolve.
3. Add the pumpkin puree and stir well to incorporate. Bring back to a boil then reduce heat to a slow simmer. Add the hot sauce and remaining spices and stir well. Simmer on low for 20 minutes.
4. Fold in the half-and-half or heavy cream and then season to taste with the salt.
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Tags: Recipes · Soups

8 responses so far ↓

  • 1 DonalynNo Gravatar // Sep 30, 2009 at 12:12 pm

    I love anything with pumpkin or squash – will definitely be giving this a try!

  • 2 sippitysupNo Gravatar // Sep 30, 2009 at 12:44 pm

    I’d say that’s one “warm” soup!

  • 3 JessieNo Gravatar // Sep 30, 2009 at 2:35 pm

    yum! I love a warm spicy soup

  • 4 Gera @ SweetsFoodsNo Gravatar // Sep 30, 2009 at 2:48 pm

    A full comfort soup ideal for my cold days and I’m spring, not fall ;-)

    Cheers!

    Gera

  • 5 20 Fresh and Canned Pumpkin Recipe Ideas: Beyond Pumpkin Pie and Pumpkin Bread | Hugging the Coast // Oct 13, 2009 at 11:08 pm

    […] Pumpkin Soup Recipe from Cajun Chef Ryan […]

  • 6 3hungrytummiesNo Gravatar // Nov 13, 2009 at 7:58 am

    I’m seeing pumpkins everywhere, I guess it is pumpkin season over there! Looks good, bookmarked for colder days!

  • 7 Joe F.No Gravatar // Nov 24, 2010 at 6:16 pm

    I’m making this tonight for the family tommorrow! Thanks for this recipe.

  • 8 Joe F.No Gravatar // Nov 29, 2010 at 6:37 pm

    Soup was a hit! Thanks again Chef.