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Pumpkin soup en cappuccino

Posted: Wednesday, November 11, 2009

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

Photo By Sue Ade
Photo By Sue Ade
Pumpkin Soup en Cappuccino Jasper J. Mirabile, Jr.'s "Pumpkin Soup En Cappuccino is particularly suited for holiday meals. Mirabile suggests serving soup warm or "chilled in espresso cups as an aperitif."

1/2 cup olive oil

1 medium white onion, chopped

4 cups canned pumpkin

2 tablespoons brown sugar

2 cups chicken or vegetable stock

Cream sherry

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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