-
1
Place the pumpkin or squash in a saucepan with stock to cover and a pinch of salt.
-
2
Turn the heat to high and bring to a boil.
-
3
Cover and adjust the heat so that the mixture simmers.
-
4
Cook until the pumpkin or squash is very tender, about 30 minutes.
-
5
If time allows, cool.
-
6
Put the mixture, in batches if necessary, in the container of a blender and puree until smooth.
-
7
(The recipe can be prepared a day or two in advance up to this point; cool, put in a covered container, and refrigerate.)
-
8
Reheat, adjust the seasoning, and serve.
-
9
Pumpkin, stock, and black pepper are all you need to make a good pumpkin soup.
-
10
But when you have more time and ingredients, try one of the following:
-
11
Add 1 teaspoon ground ginger (or 1 tablespoon finely minced peeled fresh ginger) or 1 teaspoon curry powder (and, if you have it, 1/2 teaspoon ground turmeric) to the simmering soup.
-
12
Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and a small grating of nutmeg to the simmering soup.
-
13
Garnish each bowl of soup with 3 or 4 grilled, sauteed, or roasted shrimp; or about 1/4 cup crabmeat or lobster meat per serving.
-
14
Garnish the soup with chopped fresh chervil, chives, parsley, or dill.
-
15
Stir 2 tablespoons to 1 cup creme fraiche, sweet cream, sour cream, or yogurt into the pureed soup as you are reheating it.
-
16
Stir about 1 cup cooked long-grain rice into the pureed soup as you are reheating it.
-
17
Pumpkin and Apple Soup: This screams autumn: Add 1/2 teaspoon ground ginger or 1 teaspoon minced peeled fresh ginger to the soup.
-
18
Peel, core, and thinly slice 2 apples; cook them in 2 tablespoons butter until lightly browned, turning occasionally.
-
19
Garnish the soup with the apple slices.
-
20
Creamy and Chunky Pumpkin Soup: Measure about 1 cup pumpkin or squash (you will almost always have extra), cut into 1/4-inch dice, steam until tender, and stir into the soup about 2 minutes before removing from the heat.
-
21
Pumpkin and Mushroom Soup: Saute about 1 cup sliced mushroomschanterelles are best, but shiitakes (stems discarded) or button mushrooms are goodin 2 tablespoons butter or extra virgin olive oil until they give up their liquid and begin to get crisp.
-
22
Garnish the soup with them.
