My mother made her pumpkin soup differently than traditional Polish recipes. She used rice as a thickener instead of a roux or heavy cream. Many classic bisque recipes use rice this way so I guess she knew what she was doing. The flavor certainly speaks for itself.
Before the days of immersion blenders, Mom pureed right in the pot using a manual rotary beater or electric mixer. She served the soup with what she called "slippery dumplings" or drop potato dumplings.
View this larger image.
Makes 8 servings of Mom's Polish Pumpkin Soup
Before the days of immersion blenders, Mom pureed right in the pot using a manual rotary beater or electric mixer. She served the soup with what she called "slippery dumplings" or drop potato dumplings.
View this larger image.
Makes 8 servings of Mom's Polish Pumpkin Soup
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
- 1 (2-pound) pie pumpkin, peeled, seeded and cut into chunks
- 1/4 cup rice, rinsed
- 1 cup whole milk
- Salt and pepper to taste
Preparation:
Note 2 (14-ounce) cans pumpkin puree can be used instead of fresh pumpkin, but the flavor will be slightly different and the color darker.
- In a large saucepan or Dutch oven, place pumpkin and barely cover with water. Add rice, stir and bring to a boil. Reduce heat and simmer until pumpkin is tender and rice explodes. Puree in short bursts. The mixture will remain slightly bumpy. Return to saucepan.
- Add milk, salt and pepper to taste, and bring just to the boil. Serve in warm soup bowls with kartoflane kluski.
