Creamy Pumpkin Soup

I have to say I first fell in love with pumpkin soup while on my honeymoon. Husband and I went to an all inclusive resort in the Dominican Republic and one night we ate at the French a la carte restaurant on the resort. I ordered the pumpkin soup and it was amazeballs. It had a beautiful puff pastry crowning the bowl and once you poked thru to the soup it was rich, delicious, creamy and heavenly. What more do you want in a soup? I've been chasing that pumpkin soup ever since. When we were in Amsterdam this past fall I had another great pumpkin soup, but if I'm having to cross oceans to get a pumpkin soup I love I won't be having the stuff very often will I? That is until today!

I have been looking for a really good pumpkin soup recipe for a while now. I had some pumpkin puree to use up in my fridge so I was looking for a recipe again tonight. I found a Jaime Oliver recipe that looked okay - but it was made with butternut squash and chestnuts...not pumpkin. So I made an impulsive decision to try a recipe of my own design. A bold move, I know, but I just happen to be feeling bold tonight. I have to tell you, I'm pretty effing happy with how my soup turned out. Previously, I wasn't able to find what I wanted in a pumpkin soup. So I guess perhaps the old adage applies here, necessity is the father of invention. Or maybe in this case we can say that cravings are the mother of recipes.

So with these clouds of want all around my head I started to build my pumpkin soup with a very specific idea of what I wanted. A velvety texture, rich and subtle undertones and I wanted this soup to make me feel like I had just crossed an ocean to get to it. I wanted this soup to make me feel like I could be eating it in the fanciest of restaurants of Paris or in the coziest corner of a Swiss ski lodge. I have to say I think I have achieved this. Well, for me anyway. I share this recipe with you because you deserve a vacation in a bowl too!

2 tbsp butter

1 medium onion chopped

2 stalks celery chopped

1/8 cup ice cider

2 1/2 cups chicken stock

620g pumpkin puree

1 cup 18% cream

3 bay leaves (fresh)

1/2 cup freshly grated Parmesan

1 tsp cinnamon

Bolivian rose salt

pepper
Fresh Parsley (optional)

In a large pot over medium heat melt butter. Add onion and celery and saute until soft. Add ice cider and let this cook off. [If you don't have or can't acquire ice cider (this is a liqueur) you could use apple juice.] Add chicken stock, pumpkin puree and cream. Stir until blended and allow to come to a soft boil. Add a good grinding of both salt and pepper, followed by bay leaves and cinnamon. Stir to blend. Add Parmesan cheese and stir until melted in. Let simmer on low heat for 10-15 minutes. Remove the 3 bay leaves and puree the soup with blender (either conventional or immersion blender). Portion to bowls and garnish with freshly chopped parsley if desired.