Spiced And Silken Pumpkin Soup

By davidgoodman

From W magazine 1976. Clipped and given to me by my mother.

Ingredients

• 2 shallots, peeled and finely minced
• 3 tbsp. sweet butter
• 2 c. cooked pumpkin, purred in a food processor or food mill
• 3 c. rich chicken stock
• 1 1/2 c. heavy sweet cream
• 1/2 c. heavy cream, whipped
• salt, freshly ground pepper to taste
• 1/8 tsp. grated nutmeg
• 1/8 tsp. powdered cumin
• 1/8 tsp. ground allspice
• a pinch of ground cardamom
• 3 tbsp. dry sherry

Details

Servings 6

Preparation

Step 1

1. In a 2-quart saucepan, sauté shallots in butter until wilted but not browned, stirring to prevent burning.

2. Add pumpkin, salt, pepper and spices, chicken stock and sherry. Simmer over low heat, stirring from time to time, 20 minutes.

3. Add unwhipped heavy cream, stir and simmer over very low heat until soup is very hot. (Do not boil soup.) Taste to correct seasonings. If soup is too thick, add additional cream.

4. Serve in heated bowls. Garnish with a soupcon of whipped cream dusted with a little grated nutmeg.