{"id":781,"date":"2009-09-30T11:04:55","date_gmt":"2009-09-30T15:04:55","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=781"},"modified":"2009-09-30T12:35:11","modified_gmt":"2009-09-30T16:35:11","slug":"pumpkin-soup","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/pumpkin-soup\/","title":{"rendered":"Pumpkin Soup"},"content":{"rendered":"

\"Pumpkin<\/a><\/p>\n

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<\/a> 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.<\/p>\n

\"Salem<\/a>To 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<\/a> in Winston-Salem, NC. In addition, for lunch on Friday, we ate at the Old Salem Tavern<\/a>, 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.)<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Serves 6 to 8 portions<\/td>\n<\/tr>\n
Ingredients<\/td>\n<\/tr>\n
3<\/td>\nTbsp<\/td>\nButter<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nOnions, small diced<\/td>\n<\/tr>\n
3<\/td>\nCloves<\/td>\nGarlic, minced<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nSherry or brandy<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nChicken stock, warm<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nBrown sugar<\/td>\n<\/tr>\n
6<\/td>\nCups<\/td>\nPumpkin puree<\/td>\n<\/tr>\n
1<\/td>\nDash<\/td>\nHot sauce<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nCloves, ground<\/td>\n<\/tr>\n
\u00bc<\/td>\nTsp<\/td>\nNutmeg, ground<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nCoriander, ground<\/td>\n<\/tr>\n
1<\/td>\nPinch<\/td>\nCayenne pepper<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nHalf and Half or Heavy Cream<\/td>\n<\/tr>\n
To taste<\/td>\nSalt<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nMelt butter in a large stockpot and then saut\u00e9 the onions until soft and translucent, stirring often, then add the garlic and saut\u00e9 for another 2 minutes.<\/td>\n<\/tr>\n
2.<\/td>\nAdd 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.<\/td>\n<\/tr>\n
3.<\/td>\nAdd 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.<\/td>\n<\/tr>\n
4.<\/td>\nFold in the half-and-half or heavy cream and then season to taste with the salt.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Pumpkin fits so perfectly in this simple yet delicious soup recipe and with a hint of spiciness, it sure does make everything nice too. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11,97],"tags":[269,261,2048,272,271,267,216,266,154,273,94,268,270],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t