Pumpkin Soup

By Nemo

For soup, almost any variety of pumpkin will do just fine—except for the common field pumpkin, or jack-o-lantern. The best ones, however, are small, sweet pumpkins like the green-and-white delicata. Butternut squash may be used as a substitute.

Ingredients

• 1 small (about 5 lbs.) pie pumpkin
• 4 Tbsp. olive oil
• 6 Tbsp. unsalted butter
• 2 medium onions, finely chopped
• 2 cloves garlic, peeled and minced
• 4 Cups chicken stock
• salt and freshly ground black pepper
• 3 shallots, peeled and halved lengthwise
• sour cream (garnish)

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. Preheat oven to 350°. Quarter and seed pumpkin. Rub flesh with olive oil, and bake on a baking sheet for 30 minutes. Set aside to cool.

2. Melt 4 tbsp. of the butter in a heavy stockpot over medium heat. Cook onions and garlic in butter until translucent about 20 minutes. Meanwhile, scrape flesh from pumpkin and add to onions. Cook for about 5 minutes.

3. Add 4 cups chicken stock to pot and simmer for 30 minutes. Purée soup in a food processor until smooth, then return to pot.

4. Melt remaining 2 tbsp. butter in a small pan over medium heat, and cook shallots until golden and tender, about 15 minutes.

5. Garnish each serving with 3 shallot halves and a dollop of sour cream.