[A CA Guy]

Just don't look to grab one of that weight from any low flying broom on Halloween or you might regret it.

[carlo3b]

Speaking of Holloween.. :)

Provençal French Pumpkin Soup

The French take their Pumkin soup very serious and prepare it in a very unique way. Taste this beauty and you will understand why!

 

• 1/2 cup Leeks; Sliced (White Part Only )
• 1 Tbs. Clarified Butter
• 1 quart Raw Pumpkin Pieces; 1-Inch Cubes
• 1/4 cup Uncooked Rice
• 1/2 Tbs. Brown Sugar
• 1 quart Chicken Stock
• 1 tsp. Fresh Ginger Root; Grated
• 1 Tbs. Tomato Puree
• 1/2 cup Heavy Cream
• 1/8 tsp. Mace; Ground
• Salt and Pepper to Taste
• Top off with a dash or more Espelette powder, or more to taste (substitute hot paprika or red chile powder)


1) Sweat the leeks in a large stock pot in clarified butter, until limp but not brown.
2) Add the pumpkin, rice, brown sugar, ginger, tomato paste, and chicken stock.
3) Make sure your chicken stock covers the pumpkin chunks by 2-inches. Bring to a boil, then adjust to simmer and cook for 30 to 45 minutes, until the pumpkin is tender.
4) Puree the soup, preferably with a food mill or fine sieve. Reheat and add the cream. Season with salt, pepper, and mace. Serve hot.
Variations: Garnish your Pumpkin Soup with toasted pine nuts and use small, scooped out ornamental pumpkins as soup bowls.
(Serves 8)