A few years ago, my extended family added a soup course to Thanksgiving dinner; they are often pumpkin based. Admittedly, I tested this soup (whose flavor profile was inspired by Twelve Months of Monastery Soups) in the fall, when chestnuts were plentiful. But after going through all the effort of roasting and shelling chestnuts, I think you can get a close approximation with almonds or almond butter. This creamy soup pairs well with crusty bread or a grilled cheese sandwich.
Serves 4-6.
2 T butter
1 T olive oil
2 onions, chopped
2 potatoes, peeled and chopped
2 carrots, sliced
2 garlic cloves
1 16 oz can pumpkin (not pumpkin pie filling)
10 cups stock
1 lb chestnuts, roasted and shelled OR 1/2 cup blanched almonds, toasted OR 1/2 cup almond butter
1 t each: sage, parsley
1 t cider vinegar
Salt and pepper to taste
Heat butter and oil in a Dutch oven. Sauté onions, potatoes, and carrots until onions are tender. Add garlic and pumpkin and continue to cook for one minute before adding stock. Simmer until vegetables are tender, about 30 minutes, then add chestnuts or their substitute, herbs, and vinegar. Purée in batches until completely smooth. Reheat gently and season to taste with salt and pepper.
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