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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This soup is a perfect appetizer course for a fall dinner party. It can be partially prepared 2 days prior to your dinner party. The recipe is from the December 2007 issue of Canadian House and Home Magazine. Ingredients:
1 tablespoon olive oil |
1 small onion, diced (3/4 cup small dice) |
4 cups chicken stock |
1 (796 ml) can pumpkin puree (not pumpkin pie filling) |
1/2 cup water |
1/4 cup cream |
1/2 teaspoon chili powder |
1/2 teaspoon thyme |
1/2 teaspoon salt |
1/2 cup asiago cheese, grated |
grated orange zest (garnish) |
grated asiago cheese, and |
chili powder, for sprinkling (garnish) |
Directions:
1. In a soup pot, heat olive oil and onion on mdeium high heat. Cook, stirring, until softened, about 5 minutes.
2. Gradually stir in chicken stock.
3. Add pumpkin puree, cream chili powder, thyme and salt. Bring to a simmer. (The soup may be made up to this point a couple of days ahead, cooled and refrigerated.)
4. To finish, bring the soup back to a simmer to heat through. Add more stock or water to thin to a desired consistency. Remove from heat.
5. Stir in 1/2 cup grated Asiago just before serving. Ladle into serving bowls and top with a generous grating of Asiago, a sprinkling or chili powder and a sprinkling of orange zest. Serve immediately.
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