Pumpkin Kielbasa Soup
This is good. Don't let the pumpkin scare you (or the kids) away. The original is from Gourmet.
6 lb. sugar pumpkin
3 tbsp butter
2 carrots, grated coarse
1 onion, sliced thin
2 c. chicken broth
3 c. water
1/2 c. heavy cream
1 bay leaf
6 oz kielbasa
minced parsley flakes
cayenne to taste
1. Slice off the stem end of the pumpkin 2.5" from the top, reserving it. Scrape out the seeds reserving seeds for toasting. Brush the inside of the pumpkin with 1.5 tbsp of the butter, melted. Top the pumpkin with the reserved stem end, bake it in a sheet pan in the middle of a preheated 375 oven for 1.25 hours or until the pulp is tender. Let it cool in the pan.
2. In a large heavy saucepan cook the onion in the remaining 1.5 tbsp butter over moderately low heat, stirring occasionally, until it is softened. Add the carrots, the broth, 3 cups of the water, and the bay leaf. Simmer the mixture until the carrots are tender. Discard the bay leaf.
3. Discard any liquid that may have accumulated in the pumpkin and scoop out the pulp carefully. In a blender puree the pulp with the carrot mixture in batches, transferring the mixture to a kettle as it is pureed. Stir in the cream. Salt & pepper to taste.
4. Cut 8 thin rounds of sausage. Cut the remaining sausage into thin quarters. In a heavy skillet, cook the sausage over moderate heat, stirring, until they are lightly browned and transfer to paper towels. Stir pieces into the soup, reserving the rounds. Heat the soup as needed, thinning as needed. Place rounds in bottom of soup bowl, spoon soup over, and garnish with parsley.
6 lb. sugar pumpkin
3 tbsp butter
2 carrots, grated coarse
1 onion, sliced thin
2 c. chicken broth
3 c. water
1/2 c. heavy cream
1 bay leaf
6 oz kielbasa
minced parsley flakes
cayenne to taste
1. Slice off the stem end of the pumpkin 2.5" from the top, reserving it. Scrape out the seeds reserving seeds for toasting. Brush the inside of the pumpkin with 1.5 tbsp of the butter, melted. Top the pumpkin with the reserved stem end, bake it in a sheet pan in the middle of a preheated 375 oven for 1.25 hours or until the pulp is tender. Let it cool in the pan.
2. In a large heavy saucepan cook the onion in the remaining 1.5 tbsp butter over moderately low heat, stirring occasionally, until it is softened. Add the carrots, the broth, 3 cups of the water, and the bay leaf. Simmer the mixture until the carrots are tender. Discard the bay leaf.
3. Discard any liquid that may have accumulated in the pumpkin and scoop out the pulp carefully. In a blender puree the pulp with the carrot mixture in batches, transferring the mixture to a kettle as it is pureed. Stir in the cream. Salt & pepper to taste.
4. Cut 8 thin rounds of sausage. Cut the remaining sausage into thin quarters. In a heavy skillet, cook the sausage over moderate heat, stirring, until they are lightly browned and transfer to paper towels. Stir pieces into the soup, reserving the rounds. Heat the soup as needed, thinning as needed. Place rounds in bottom of soup bowl, spoon soup over, and garnish with parsley.
