Serve this soup at a Halloween dinner party!
2 tbsp butter
2 lb. pumpkin cubes
2 medium onions, chopped
4 stalks lemongrass, cut into 2" long pieces
2 large garlic cloves, chopped
10 cups chicken stock
1 cup heavy cream
Salt and ground black pepper to taste
Small pumpkin, whole
Salted pumpkin seeds (optional)
Extra-virgin olive oil
Step 1: In a large pot over medium heat, melt butter. Add pumpkin, onions, lemongrass and garlic. Cook 5 minutes, stirring frequently.
Step 2: Add chicken stock; over high heat, bring to a boil.
Step 3: Reduce heat to low; simmer 60 minutes, stirring occasionally.
Step 4: In a blender or food processor, purée soup in batches, until well-blended and smooth. Strain soup. Return to pot; stir in cream. Heat through, season with salt and pepper.
Step 5: For presentation, cut off top of whole pumpkin. Scoop out seeds and fibres. Pour soup into pumpkin shell. Top with salted pumpkin seeds and chopped chives, if using. Drizzle with olive oil.
See more recipes from Grant MacPherson.
Reprinted with permission from Grant MacPherson's In the Viking Kitchen (2010 Viking Range Corporation).