Pumpkin-Mascarpone Soup Ahwahnee Hotel
Makes 2 quarts
- 3 cups pumpkin, roasted, pulp removed
- 1/4 cup butter, unsalted, diced
- 1 cup onions, diced
- 1 T garlic, minced
- 1/4 cup Madeira wine
- 3 cups vegetable stock or bouillon
- 1 t thyme, dry
- 1 cup mascarpone cheese
- salt and black pepper to taste
Using an 8 quart saucepan over medium heat sweat the onions and garlic in butter until an aroma develops.
Add the Madeira and let reduce by half.
Add stock, thyme and pumpkin pulp, simmer for 20 minutes.
Add in the mascarpone cheese until incorporated completely.
Remove saucepan from heat and add contents to a blender (be careful of oversplash when turning the blender on), blend on high until smooth. Return to pan.
Season with salt and pepper to your liking.
Serve with warm biscuits.