Pumpkin Soup

Pumpkin SoupIt’s winter and the farmers market starts to become sad and boring. I love winter veggies, but I’m ready for something different. Well, one of my fav vendors had some fairytale pumpkins – they are aptly named since they literally look like something that one wave of magic wand would turn into a horse drawn coach. So I asked is it sweet, my guy tipped his head and winked, so of course I bought one. Now I am sad I only bought one and I hope there are more next week.

If you don’t have pumpkin seed oil, you could use truffle oil or a very fruity olive oil. I used canned truffles since that is what I had on hand, the soup would be wonderful without truffles. This recipe is adapted from a Patricia Wells recipe.

2 lb pumpkin, seeded, peeled and cut into 1 inch cubes
2 c chicken stock
2 c water
2 tsp pumpkin seed oil
1 oz black truffle

Combine pumpkin, stock and water in a 4 quart stock pot and cook over medium heat for 30 – 40 min until pumpkin is easily pierced by a fork.

Purée with an immersion blender or in a food processor till very smooth, 3 – 5 min. Return to heat for 5 – 10 min till pipping hot.

Laddle into bowls, drizzle with pumpkin oil and shave truffles on top.

Serves 4.