We are soup eaters in this house. We all love soup. I had to try this recipe when I saw it on Rachel Ray's Thanksgiving in an Hour program. It's very good. We served it with extra nutmeg. Yum. Enjoy.
Pumpkin Soup (from Rachael Ray)
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped
1 medium yellow onion, finely chopped
Salt and pepper
3 tablespoons all-purpose flour
2 tablespoons poultry seasoning or 2 teaspoons ground thyme
2 tablespoons hot sauce
6 cups chicken stock
1 (28-ounce) can cooked pumpkin puree
2 cups heavy cream
1/2 teaspoon freshly grated nutmeg
Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
Adjust seasonings in soup and serve soup in shallow bowls.