During autumn you can find displays of pumpkins at the grocery store, at farmer markets, road side stands, they seem to be everywhere! This recipe is for a delicious creamy soup that warms and comforts. Enjoy!
Cream of pumpkin soup
2 1/2 pound pumpkin
2 tbsp vegetable oil
2 onions, chopped
4 cups vegetable stock
14 ounces milk
1/2 tsp ground nutmeg
salt and black pepper to taste
3 1/2 ounces heavy cream
4 tbsp shredded Cheddar
Peel pumpkin, cut into chunks.
Saute pumpkin chunks in vegetable oil over medium heat for 10 minutes. this will soften the pumpkin.
Turn heat to low, push pumpkin chunks to the edge and saute' onions to soften. Do not cook so long they color, this is just to soften. You may need to add a little more oil.
Add stock, milk, nutmeg and salt and pepper, stir, bring to a simmer and cook, covered, 20 minutes.
Cool a little, blend in blender until smooth, adding water if it seems too thick.
Reheat, stir in cream, check to see if more salt and pepper are needed. Serve garnished with the shredded Cheddar.