Pumpkin Soup

Good Morning, Now that Portland is knee deep in Fall, I'm making soups almost daily. I love the warmth and healing effects that soup brings to the body. Last week I had a Kabocha squash which I made into the pumpkin soup. Just a hint though, I would probably not use it again, it is delicious but it took my husband Michael 20 minutes to peel it and then I had my way with it for another 20 minutes to get more of the skin off and dice it. I would suggest a butternut squash or even a pumpkin, one of those little sweet ones, not a Halloween pumpkin.

The lemongrass and corn are a perfect addition to the pumpkin flavor. My daughter tasted it and asked if I put sugar in it. Add a hearty, rustic bread and maybe a little cheese plate, a complete meal.

I might suggest that if you enjoy making soup you consider purchasing an inverted blender. You can stick it in the hot soup and blend, no mess and it the job just as well as a regular blender. I'm very pleased with my Cuisinart, about $40.00.

I will be adding photos, restaurant reviews and cooking information. I would also love it if you would add comments especially if you try a recipe. Let's all share recipes as well, if you have a favorite one that you love to make and enjoy eating, SHARE IT.

Lynn Murphy: How about your Frijoles de olla recipe? Share?

See you all next time, remember COOK ON..........

PUMPKIN, CORN, AND LEMONGRASS SOUP

Ingredients SERVES 8

1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded

1 large onion, chopped

2 tablespoons unsalted butter

2 tablespoons olive oil

1 3/4 lb. kabocha or butternut squash, peeled, seeded, and cut into 1-inch pieces (4 cups)

2 1/2 cups fresh or frozen corn kernels (10 oz; from 2 to 3 ears)

5 cups water

GARNISH: cilantro leaves

Directions

Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.

Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.

Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.

Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.

COOKS’ NOTE: Soup can be made 2 days ahead and chilled, uncovered, until cool, then covered. Reheat over medium heat, stirring occasionally.