Makes 1 gallon/3.75 liters, 20 portions (6 fluid ounces/180 milliliters each)
6 oz/170 g medium-dice onions
5 oz/140 g medium-dice celery
3 oz/85 g medium-dice leeks
1 tbsp/15 ml chopped garlic
1 oz/30 g unsalted butter
5 oz/140 g pumpkin flesh
1 gal/3.75 L Chicken Stock
Salt, as needed
2 fl oz/60 ml white wine
1 tsp/5 ml grated ginger
1 tsp/5 ml ground nutmeg (optional)
Pumpernickel croutons (see the book)
1. Sauté the onions, celery, leeks, and garlic in butter.
2. Add the pumpkin, stock, and salt and simmer until all the vegetables are tender, about 35 to 40 minutes.
3. Bring the wine to a simmer. Add the ginger, remove from the beat, and steep until cooled to room temperature. Strain.
4. Purée the solids with enough liquid to achieve the desired consistency. The soup is ready to finish now or it may be rapidly cooled and stored for later service.
5. Return the soup to a simmer. Add the wine to the soup and season with nutmeg and salt. Garnish individual portions with croutons.
The Professional Chef, Seventh Edition
By The Culinary Institute of America
John Wiley & Sons, Inc., October 2001
Recipe reprinted by permission.
This page created November 2001
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