Pumpkin seeds found their way from the Americas to Europe and a love affair began. Traditional pumpkin soup doesn't use the herbs and spices found in many contemporary versions. This is pure pumpkin flavor with the richness of chicken stock. Drop Potato Dumplings - Kartoflane Kluski - add another layer to this smooth puree.
Canned pumpkin can be used, in which case the soup will be darker in color, as it is in this picture.
View this larger image.
Makes 8 servings of Polish Pumpkin Soup
Canned pumpkin can be used, in which case the soup will be darker in color, as it is in this picture.
View this larger image.
Makes 8 servings of Polish Pumpkin Soup
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
- 1 (2-pound) pie pumpkin, peeled and cut into chunks, or 2 (14-ounce) cans pumpkin puree
- 4 cups water
- 4 cups chicken stock
- 1 carrot, peeled and grated
- 1 cup half-and-half
- Salt and pepper to taste
Preparation:
- In a large saucepan or Dutch oven, combine pumpkin, water, stock and carrot. Bring to a boil, reduce heat, cover and cook over medium-low for about 1 hour or until vegetables are soft. If using canned pumpkin puree, this will take much less time.
- Transfer to a blender or food processor (in batches, if necessary) and puree until smooth. Return to the saucepan.
- Add tempered half-and-half to soup and warm. Serve in heated soup bowls with Drop Potato Dumplings.
