THE PERFECT SOUP FOR THE HALLOWEEN HOLIDAY: STEW LEONARD’S PUMPKIN-SAGE SOUP
Watch Chef Jeff Schack prepare pumpkin soup on News 12 Connecticut's
"What's Cooking" show Saturday, October 28 and
Sunday, October 29 at 8:00 A.M., 10:00 A.M., 2:00 P.M.,
4:00 P.M., 7:30 P.M. and 10:30 P.M.
Preparation Time: 10 MINUTES
Cooking Time: 35 MINUTES
Yield: 6 to 8 servings
3 tablespoons unsalted butter
6 sage leaves, slightly crushed
1 cup finely chopped onion (about 2 medium onions)
2 pounds canned pumpkin chunks (not pumpkin puree)
2 cups fresh or canned chicken broth
1 cup water
Salt and freshly ground pepper to taste
1 cup milk
1 cup half-and-half or heavy cream
1/4 teaspoon grated fresh nutmeg
1/8 teaspoon cayenne
Instructions:
1. Heat the butter in a pot and add the crushed sage leaves and onion. Cook over medium heat, stirring, for 1 minute. Add the pumpkin chunks, chicken broth, water, salt, and pepper.
2. Bring the mixture to a boil, reduce to a simmer, and cook for about 20 minutes. Transfer to the bowl of an electric blender or food processor and puree until smooth. Return the mixture to the pot.
3. Add the milk and half-and-half, nutmeg, cayenne, salt, and freshly ground black pepper. Stir well and simmer for 5 to 10 minutes. Taste for seasoning.
