In the deep mid-winter, when a blizzard comes to call....soup is best of all.
I didn't intend for that sentence to rhyme! Being snow-bound has brought out the poet in me. According to news sources, we had a weekend blizzard. I'm surprised at this. By this time last year, I'm sure we had at least several more feet of snow. It didn't all come down at once, but it was all on the ground at once. It was a real surprise to wake up Sunday morning with no electricity. It wasn't particularly windy and the snow was not yet heavy enough to cause outages. All ended well when the power came back on around 7:30 a.m. and I had my first (second and third) cup of coffee.
During the outage, my mind raced thinking about how to use up food in the refrigerator and freezer in case it was a long event. I figured we could just haul everything outside since the temperature was in single digits. The soups in the freezer could be heated on our gas cooktop. I decided that the lone container of pumpkin soup would be our lunch. It is such a good soup that I wish there were more containers for the next blizzard. Fortunately, around here one can purchase canned and frozen pumpkin year around.
Winter Pumpkin Soup
1 Tbsp butter
1 Tbsp olive oil
2 cloves of garlic chopped
1 large carrot, peeled and rough chopped
1 cup onion, rough chopped
3 cups chicken broth
2 cups pumpkin puree (can used canned)
Salt and pepper to taste
1/2 cup half and half or whole milk (or, be really decadent and use heavy cream).
1. In a large pot, heat the butter and oil. Add the onion and sauté until it is translucent. Add the garlic and sauté another minute. Add the carrot, stirring well.
2. Stir in the broth and bring to a boil over medium heat. Cover and simmer until the carrot is tender, about 15 minutes.
3. Add the pumpkin and taste for seasoning. Add salt and pepper as desired. Cover and simmer for another 10 minutes.
3. Remove from heat and cool slightly.
4. Puree until smooth using an immersion blender right in the pot. Or, puree in batches in a food processor. Return to the pot and stir in the half and half.