Pumpkin Soup en Cappuccino
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Credit: Jasper Mirabile Jr., co-owner, Jasper’s Restaurant Group, Kansas City, Mo.; from the book Jasper’s Kitchen Cookbook: Italian Recipes and Memories from Kansas City’s Legendary Restaurant (Andrews McMeel Publishing, LLC, 2009)
The National Culinary Review, January 2014
½ cup olive oil
1 medium white onion, chopped
4 cups canned pumpkin
2 T. brown sugar
2 cups apple cider
¼ cup grated Wisconsin Romano cheese
Touch of cream sherry
1 cup heavy cream
3 T. chopped fresh chives
Salt and freshly ground black pepper, to taste
Frothed milk, sour cream or heavy cream, for serving
Method: Heat oil in medium saucepan over medium-low heat. Add onion; saute for 5 minutes. Add pumpkin and brown sugar; stir continuously for 5-6 minutes. Transfer to food processor or blender; process until smooth. Return to saucepan. Stir in apple cider; bring to a boil over medium heat. Add Romano cheese. Drizzle with a touch of sherry. Reduce heat to low; simmer for 5 minutes. Remove from heat; stir in cream and chives. (At this point, soup can be stored, covered and refrigerated, for up to two days.) To serve, season warm or chilled soup with salt and pepper; top with frothed milk, sour cream or heavy cream. Top with more chives; serve.
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