soupe-de-potironThis first recipe is extremely simple and incredibly tasteful, as well as timely. Try it for Halloween!
I just fixed it for myself and ate that for every evening meal this last week; so nice when the weather starts turning grey and damp!

 

Preparation: about 15 minutes
Cooking time: 1 hour 15 minutes

Ingredients for 6 people
• 1 onion
• 1 1/2 pound (approx) of pumpkin flesh
• 1 or 2 endives
• 1 bouillon cube (preferably chicken)
• 2 large potatoes
• a handful of mushrooms
• 1 knob of butter and a little olive oil
• salt & pepper
• one tsp of nutmeg
• one tsp of turmeric
• one tsp of garlic powder
• one tsp of fennel seed
• 1/3 cup of water
• 2 Tsp of crème fraiche (or a good sour cream like Kemps). Both Trader Joes and Lunds carry real crème fraiche, which you will find next to the regular sour cream. (Please give me any other store’s brand name where you would find it)

When serving your guests (or just yourself),you may, if you wish, add:

  • 7 Oz. graded cheese
  • 7 Oz. croutons

1) Clean the endives, cut off the foot and remove the damaged leaves. Peel and wash the potatoes. Peel the onion.
2) Chop the onion. Cut the pumpkin flesh into small cubes. Slice the endives. Cut the potatoes into small cubes, as well as the mushrooms.
3) In a cooking pot (with a cover), brown the onion in oil & butter (be careful, don’t let them get overcooked). Add all the vegetables, water, bouillon cube, salt (lightly) and pepper, nutmeg.
4) Simmer gently for about 1 hour. During cooking, add a little water if necessary. After this, add turmeric, fennel and garlic and mix everything to obtain a beautiful velvety cream (for a homogeneous rendering, use the smoothie position of your blender); if you like it thicker, don’t mix too much. Put back into the pot to minimum heat and add the cream; incorporate completely by turning gently. The cream must never get to a boiling point, even less if you are using sour cream which would go back to a watery state.

Decoration: put a sprig of parsley on each portion.

 

Next time: White turkey stew.

Hmmmmm…