Cream of Pumpkin Soup

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Cream of Pumpkin Soup (Farmers' Market)

2 tbsp (30 ml)          canola oil
½                                medium onion, finely diced
2                                 celery stalks, finely diced
¼ cup (50 ml)           butter
4 tbsp (60 ml)           flour
1 – 12 oz (348 ml)    pure pumpkin (not pumpkin pie filling)
12 cups (3 litres)      chicken stock
¼ tsp (1 ml)               nutmeg, ground
1                                  bay leaf
1 tsp (5 ml)                thyme, dried
2 cups (500 ml)        whipping cream
salt and pepper

On medium heat, heat oil in a heavy bottom stockpot and then add the onions and celery.  Cook until soft and tender.  Add the butter and once melted, whisk in the flour and cook for about five minutes to cook the flour. Do not let flour and butter burn or turn brown.  Slowly whisk in the pumpkin and once a smooth thick paste is formed, then slowly whisk in the chicken stock.  Add thyme, nutmeg and bay leaf.  Add salt and pepper to taste and simmer over low heat for 45 minutes to one hour.

Once the soup is done cooking, remove bay leaf.  Puree the mixture in a food processor, blender or with a hand blender.  Return mixture to low heat and add the cream.  Adjust seasonings to personal taste.  Serve.

Serves 4 –6.

Variations

• Add sautéed field mushrooms (after the soup is pureed).
• Add a pinch of tamarind – an asian flavor paste (flavor of prune and lemons).
• Add ginger to the onions and celery.
• Serve with corn bread croutons.