FOOD & BEVERAGE
CHEF SCOTT ’ S SPECIAL
Autumn Pumpkin Soup
INGREDIENTS :
• 4 cups sliced pumpkin , butternut squash , or acorn squash ( peeled and seeded )
• 1 cup sliced onion
• 1 / 2 lb . butter
• 1 quart chicken stock
• 2 tablespoons sugar
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• Salt , pepper to taste
• Honey to taste
• 2 cups heavy cream
METHOD :
Melt butter in soup pan slowly , sauté onions over medium heat . Add pumpkin and stir for one minute . Cover pan with lid and leave over medium - low heat for approximately 15 minutes stirring frequently . Add stock and simmer until soft . Puree in a food processor until smooth . Adjust seasonings , add cream , honey and serve with cinnamon croutons .
Squash can be roasted for a different flavor . To roast , split squash in half and remove seeds , leaving skin on . Place on an oiled baking sheet , cut side down . Bake at 350 * until soft . Scoop flesh out of skin and follow above procedure .
Bon Appetit !
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