PETER’S PUMPKIN SOUP
Lynn Delesky
Ingredients
2 cups cooked pumpkin (canned or fresh)
1 lb. carrots, peeled and cut into 3-inch lengths
1 Tbs. olive oil
1 Tbs. unsalted butter
1/2 medium onion, diced
1/2 cup diced celery
2 cups vegetable broth
1/2 cup Fulton's Harvest Pumpkin Pie Cream Liqueur
1/2 tsp. salt
1/8 tsp. ground pepper
Heat oven to 375 degrees.
Put the carrots in a medium baking dish (11 x 7 works well), and
drizzle them with the olive oil. Toss them to coat well, and roast,
stirring once halfway through roasting, until they are tender and lightly
browned in a few places . . . about 1 hour.
Melt the butter in a medium (at least 3 quart) heavy saucepan set
over medium heat. Add the onion and cook until it is translucent and
fragrant, 2 to 3 minutes. Stir in the celery and cook until the celery
softens a bit and the onions start to brown, 4 to 5 minutes. Add the
cooked pumpkin, roasted carrots, broth, salt, pepper and 2 cups of
water. Bring to a boil, reduce heat to medium low, and cover. Cook
at a lively simmer until the carrots are very tender, about 45
minutes. Turn off the heat and let the liquid cool.
Puree the soup in a blender in batches. If serving immediately, return
the soup to the pot and reheat; otherwise, refrigerate for up to five
days, reheat gently before serving. Enjoy!