Pumpkin Soup

I was at Eastern Market in Detroit a couple of years ago and watched Chef Don Yamauchi of Iridescence at Motorcity Casino do this amazing soup.  It's fantastic and considering as I write this it's about 10 degrees out I thought appropriate.


6 servings


3 C. Pumpkin Puree
1/4 C. Carrots, diced
1/4 C. Celery, diced
1/4 C. Onions, diced
1 tsp. Garlic, chopped
3 Tbsp. Butter
2 Tbsp. Olive oil
1 Bay leaf
1 Thyme branch
5 C. Chicken Broth or water
1 C. Heavy whipping cream
All to taste: Salt, black pepper, nutmeg, powdered ginger, cinnamon, honey, ground clove

In a large stock pot, heat oil until hot.  Add butter, carrots, celery, onions, and garlic.  Caramelize the vegetables giving them a nice brown color.  Add pumpkin puree and cook for about 2 minutes.  Add chicken broth or water, thyme, bay leaf and cook until vegetables are cooked through and soft enough to puree.

Puree the soup in a blender until smooth and return the mixture to a pot.  Add cream and season with salt, pepper and other ingredients to taste.  Strain soup through a fine sieve.  Serve hot and enjoy!