2 Tbsp. olive oil
1 medium onion, chopped
1 rib celery, chopped
4 cloves garlic, crushed or minced
1 lb. (about 4 cups) pumpkin*, cubed
1 medium potato, peeled and diced
1 tsp. dried sage
salt to taste
1/4 tsp. cayenne pepper
8 cups chicken stock
for croutons:
12 slices French bread**
olive oil
1 clove garlic, peeled
grated cheese of your choice -- Parmesan, Gouda, or Cheddar would be good
Saute onion, celery, and garlic in oil over medium heat until softened and lightly browned. Add remaining ingredients, bring to a boil, and simmer 30 minutes or until pumpkin and potato are tender. Puree soup with an immersion blender if available, or in batches in a regular blender. Adjust seasonings and keep warm.
Toast bread under the broiler and brush with oil. Rub with garlic on one side and sprinkle heavily with cheese. Return to broiler and toast until cheese is melted. Fill bowls with soup and top with croutons.
Makes about 6 servings, but I bet it'd freeze.
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*Make sure you're using a pie or sugar pumpkin; jack-o-lantern pumpkins are not particularly palatable. You can also substitute butternut squash if you prefer.
**The original recipe doesn't specify, but I suspect you want small slices, as from a baguette. This would probably also look great done like French onion soup, with bowl-sized slices of bread toasted, oiled, and garliced like the croutons, but then floated on the soup, topped with slices of cheese, and the bowls put under the broiler on a tray to melt the cheese.
Adapted from: Ghoulish goodies / Sharon Bowers. Storey, 2009. ISBN: 9781603421461
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
