Recipe courtesy: "Jasper's Kitchen Cookbook: Italian Recipes and Memories from Kansas City's Legendary Restaurant," by Jasper J. Mirabile, Jr.; published by Andrews McMeel Publishing, LLC
1/2 cup olive oil
1 medium white onion, chopped
4 cups canned pumpkin
2 tablespoons brown sugar
2 cups chicken or vegetable stock
1 cup heavy cream
3 tablespoons chopped fresh basil*
Salt and freshly ground black pepper, to taste
Frothed milk, sour cream, or heavy cream, for serving
Heat the oil in a medium saucepan over medium-low heat. Add the onion and saut for 5 minutes. Add the pumpkin and brown sugar and stir continuously for 5 to 6 minutes. Transfer the mixture to a food processor or blender and process until smooth then return the mixture to the saucepan. Stir in the stock and bring to a boil over medium heat. Drizzle with a touch of sherry. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in the cream and basil. The soup can be stored, covered and refrigerated, or up to 2 days. To serve, season the warm or chilled soup with salt and pepper and top with frothed milk, sour cream, or heavy cream. Serves 5 to 6.
Kitchen Ade note: Fresh basil leaves makes a nice garnish for this soup.
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