Pumpkin-Mascarpone Soup Ahwahnee Hotel

Makes 2 quarts

Pumpkin-Mascarpone Soup Ahwahnee Hotel
Pumpkin-Mascarpone Soup Ahwahnee Hotel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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