Name: Pumpkin Soup
Yield: Yields 2 quarts
Cuisine: United States
Ingredients: 2 cups (475 ml) half-and-half; 1 garlic clove, chopped; 3 cups (705 ml) chicken stock; 1 cup (235 ml) canned Italian tomatoes, chopped, with juice; ¼ teaspoon white pepper; ¼ teaspoon dried red pepper flakes; ⅛ teaspoon freshly grated nutmeg; Green tops of scallions, sliced very thin; 1½ pounds (675 g) peeled fresh pumpkin, cubed, or 1 pound (450 g) canned, unflavored pumpkin; 3 tablespoons (45 g) butter; ½ cup (118 ml) chopped scallions, white part only; ½ cup (118 ml) chopped celery; ½ cup (118 ml) chopped carrots

Preparation info

Yields
2 quarts

Difficulty
Easy

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Around the stalks of maize in the pre-European gardens of the native Americans wove the vines and tendrils of the cucurbits, better known to us as the squashes, gourds, and pumpkins. Their extensive growth and broad leaves provided a sheltering for moisture from the sun’s rays and hindered weed seed germination. The colonists adopted the squashes for their kitchens, especially the pumpkin. They boiled it as a vegetable, puréed and baked it as a savory custard, sweetened it for pies, and pre