Pumpkin Soup

By angielaine

Ingredients

• Optional garnishes:
• 4 cups pumpkin/ heirloom squash (cooked)
• 2 cups onions (chopped)
• 4 Tbs olive oil
• 4 cloves garlic
• 4 cups chicken broth
• 2 cups white wine
• freshly ground pepper (Tobin did ½ tsp)
• kosher or sea salt (Tobin did 1 tsp)
• 1 cup heavy cream (special occasion) OR 1 cup milk (weeknight dinner)
• grated nutmeg
• chopped crystallized ginger
• croutons or
• freshly popped popcorn

Preparation

Step 1

Lightly brown onions with the olive oil in a thick-bottomed soup pot. Add garlic and cook until it softens but doesn't brown, about 1-2 minutes. Add the pumpkin, broth, and wine, stirring to blend. Add S & P. Cook for 30 minutes or so over medium heat. Taste and adjust seasoning. Puree soup. Serve hot with 2-3 T cream in each bowl. Garnish as desired.