This may not sound good, but is delicious. (Butter and whipping cream add to the flavor.
Pumpkin Soup
2 tbsp. butter (more is even better)
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree (canned pumpkin or butternut squash works well too)
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 cup heavy whipping cream
pinch pumpkin spice
pepper to taste
Sautee onion in butter until tender. Add all remaining ingredients, except cream and parsley. Bring to a boil, reduce heat to low, and simmer for 15 minutes uncovered. (If you’re using fresh, cubed butternut squash, it could take longer.)
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Substitute real pumpkin cut into chunks, lightly coated with olive oil, and roasted to brown on edges at 400 F., then pureed in a food processor.
VIRGINIA PEANUT SOUP
1/4 c. butter
1 med. onion, chopped
2 ribs celery, chopped into sm. pieces
3 tbsp. all-purpose flour
8 c. canned or homemade chicken broth
2 c. creamy peanut butter
1 3/4 to 2 c. light cream or half and half
GARNISH each bowl with 1TBSP or so of bourbon, a dollop of unsweetened whipped cream and a sprinkle of chopped peanuts (unsalted) or can just use a sprinkle of paprika.
Melt butter in a large pan. When butter is bubbly, stir in onion and celery; cook until clear but not browned. Add flour and stir until well mixed. Pour in chicken broth; blend well, stirring constantly, and bring to a boil. Turn down heat and add peanut butter, stirring until blended.
Put soup through a sieve. Add cream slowly to the strained soup and stir for a few minutes to blend.
Pour soup into small bowls (it’s very rich); garnish with ingredients listed above.