Squash Week: Pumpkin Nutmeg Soup

The forecast here is calling for rain through Sunday.  Potential for wet snow on Saturday, says the weatherman.  Cool, rainy autumn days beg for soup.  And so, I'm going to recommend to you what we had a few nights ago:  Pumpkin Nutmeg Soup... if pumpkins could hug you, this is what it would feel like.

Pumpkin Nutmeg Soup
(From the Ottawa Citizen, a couple of years ago)
1 pie pumpkin, about three pounds *
3 tablespoons butter
2 medium onions, chopped
4 cups chicken or vegetable stock
1/2 to 1 teaspoon ground nutmeg
Salt and pepper, to taste
1/2 cup coffee cream or plain yogurt

1. Cut pumpkin in half, remove seeds, brush with butter on cut side.  Place on baking sheet, cut side down, and bake at 375 degrees for 1 hour, or until pumpkin is tender.*
2. Ub a karge saucepan, heat remaining butter and saute onions on low heat, covered,for ten minutes.  Add pumpkin, stock, and season with nutmeg.  Cook for 10 minutes.
3. Working in batches, puree the mixture in a food processor or blender until smooth.
4. Reheat soup and season with salt and pepper.  If the soup is too thick, thin with more stock.  Stir in cream or yogurt  to serve.

* I roasted three pumpkins last week, and kept the mash for all the recipes this week.  I used 3 cups of pumpkin mash.


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