A Heartier Version - Step by Step
Serves 4 - 6 people
Time: 1 hour (start to finish)
2 small pumpkins - 1 scooped out for a soup tureen and 1 peeled, seeded and cut in small chunks
2 -3 small Yukon potatoes - peeled and cut in cubes OR 1 big Idaho potato
1 - medium onion - sliced
6 Tablespoons butter
1 large turnip - peeled and cut in cubes
1 - large cooking apple (Mutzu or other tart variety) - peeled and seeded, cut in cubes.
2/3 cup dry white wine
5 cups water or chicken/vegetable stock
1/2 cup heavy cream
Salt & pepper
Carving out soup tureen
Preparation time: 35 minutes
With a sharp knife, slice accross the top of the first pumpkin. Using a large spoon, scoop out the fiber and seeds, making a clean shape within, large enought to hold at least 6 cups of the soup. Separate the seeds, wipe them with a paper towel and set aside. Melt 1 tablespoon of the butter. Turn on the oven to 300℉. Pour the melted butter on the pumpkin seeds, spread out on a baking sheet, add salt and bake for approximately 25 minutes or until light brown.
Cube and peel the pumpkin, potatoes, turnip and apple. Slice the onion.
Time 25 minutes
In a heavy pot (preferably cast iron variety), melt the remaining 5 tablespopons butter. Add onion slices and "sweat" until translucent and soft. Pour in the white wine. Add the pumpkin, potatoes, turnip, apple, thyme, salt and pepper. Pour in the water or the stock and let it simmer for 25 minutes, or until soft. Turn off the heat. Using an immersion blender (or blender, food processor etc.) puree the soup evenly. Add the cream and stir it in gently. Pour the hot soup in the pumpkin tureen and garnish each bowl with the toasted seeds.