Pumpkin Soup

Directions

1. 1
   Place the pumpkin or squash in a saucepan with stock to cover and a pinch of salt.
2. 2
   Turn the heat to high and bring to a boil.
3. 3
   Cover and adjust the heat so that the mixture simmers.
4. 4
   Cook until the pumpkin or squash is very tender, about 30 minutes.
5. 5
   If time allows, cool.
6. 6
   Put the mixture, in batches if necessary, in the container of a blender and puree until smooth.
7. 7
   (The recipe can be prepared a day or two in advance up to this point; cool, put in a covered container, and refrigerate.)
8. 8
   Reheat, adjust the seasoning, and serve.
9. 9
   Pumpkin, stock, and black pepper are all you need to make a good pumpkin soup.
10. 10
    But when you have more time and ingredients, try one of the following:
11. 11
    Add 1 teaspoon ground ginger (or 1 tablespoon finely minced peeled fresh ginger) or 1 teaspoon curry powder (and, if you have it, 1/2 teaspoon ground turmeric) to the simmering soup.
12. 12
    Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, and a small grating of nutmeg to the simmering soup.
13. 13
    Garnish each bowl of soup with 3 or 4 grilled, sauteed, or roasted shrimp; or about 1/4 cup crabmeat or lobster meat per serving.
14. 14
    Garnish the soup with chopped fresh chervil, chives, parsley, or dill.
15. 15
    Stir 2 tablespoons to 1 cup creme fraiche, sweet cream, sour cream, or yogurt into the pureed soup as you are reheating it.
16. 16
    Stir about 1 cup cooked long-grain rice into the pureed soup as you are reheating it.
17. 17
    Pumpkin and Apple Soup: This screams autumn: Add 1/2 teaspoon ground ginger or 1 teaspoon minced peeled fresh ginger to the soup.
18. 18
    Peel, core, and thinly slice 2 apples; cook them in 2 tablespoons butter until lightly browned, turning occasionally.
19. 19
    Garnish the soup with the apple slices.
20. 20
    Creamy and Chunky Pumpkin Soup: Measure about 1 cup pumpkin or squash (you will almost always have extra), cut into 1/4-inch dice, steam until tender, and stir into the soup about 2 minutes before removing from the heat.
21. 21
    Pumpkin and Mushroom Soup: Saute about 1 cup sliced mushroomschanterelles are best, but shiitakes (stems discarded) or button mushrooms are goodin 2 tablespoons butter or extra virgin olive oil until they give up their liquid and begin to get crisp.
22. 22
    Garnish the soup with them.