Jeni Britton Bauer uses pumpkin ice cream to flavor her terrific winter squash soup.
Plus: More Soup Recipes
1/4 cup vegetable oil
2 large onions, finely chopped
2 garlic cloves, minced
4 cups chicken stock or low-sodium broth
2 pounds thawed frozen squash puree
Pinch of grated nutmeg
1 cup pumpkin ice cream
Unsweetened whipped cream, for serving
Toasted shelled pumpkin seeds, for serving
How to Make It
In a large saucepan, heat the oil until shimmering. Add the onions, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Add the stock, squash and nutmeg and bring to a boil. Simmer over moderate heat, stirring, until the onion is very soft, about 5 minutes. Stir in the pumpkin ice cream until melted.
Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan and reheat. Season with salt and white pepper. Ladle the soup into bowls and swirl in dollops of whipped cream. Top with toasted pumpkin seeds and serve.
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