Cream of Pumpkin Soup, with Smoked Salmon
This delicious recipe was published in the Canadian Gusto! magazine in the late 1970s, and became a family favorite. That particular gourmet-food magazine seems to be defunct, but there remains a bilingual French/English Gusto magazine.Allergy information: This recipe is free of wheat, gluten, yeast, nuts, and soy, but does contain dairy and seafood products.
Nutritional information per serving: 598 calories, 14 g protein, 54 g fat, 17 g carbohydrates
Chicken-Stock Ingredients:
- 2 lb (1 kg) poultry pieces, skin removed and finely chopped
- 8 c (2 L) water
- 1 T (15 mL) chopped onion
- 1 T (15 mL) chopped leek, white part only
- 1 T (15 mL) chopped celery
- 1 bay leaf
- 1 sprig rosemary
- Salt and freshly ground pepper, to taste
To Prepare Stock:
In medium saucepan, combine poultry and water and bring to a boil. Add vegetables and herbs. Simmer for ½ hr, or until reduced by one-fourth, occasionally skimming fat off the top. Remove from heat and strain through a fine sieve. Season to taste.
Remaining Ingredients:
- 4 c (1 L) chicken stock [recipe above]
- 2 lb (1 kg) pumpkin, skin and seeds removed, diced
- 1 t (5 mL) sugar
- 1 T (15 mL) corn flour
- ¼ c (50 mL) cold water
- 1¼ c (300 mL) 35% cream
- 4 oz (100 g) butter, cut into small pieces
- 4 oz (100 g) smoked salmon, cut into thin strips
- 2 T (25 mL) 35% cream for garnish
- Freshly chopped chervil for garnish
Preparation:
In medium saucepan, combine chicken stock, pumpkin and sugar; bring to a boil. Cook, covered, about 20 min, or until pumpkin is soft. Remove from heat and purée in blender until smooth. Return to saucepan and bring to a boil, stirring frequently, as pumpkin burns quickly.
Meanwhile, mix together corn flour and water. Remove soup from heat and whisk in corn flour mixture. Return to heat and bring to a simmer.
Add 1¼ c (300 mL) cream; bring to simmer. Remove from heat and transfer to blender, again. On high speed, blend in butter a little at a time, until foamy and creamy consistency. Return to heat. Season to taste.
To Serve:
Pour into hot soup bowls, stir in a little cream, and top with salmon and chervil.
