Provided by Amanda Hesser
Categories soups and stews, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large flameproof casserole over medium heat, melt 2 tablespoons butter. Add artichokes, onions, celery and garlic. Saute until tender, about 10 minutes. Add stock and bring to a boil. Add potatoes, reduce heat to low and simmer 45 minutes.
- While soup is simmering, preheat oven to 325 degrees. In a small pan, melt 2 remaining tablespoons butter. In a medium-size bowl, combine pumpkin and melted butter, tossing until pumpkin is well coated. Cover a baking sheet with parchment paper, and spread the pumpkin on the sheet in a single layer. Sprinkle with brown sugar. Bake until tender and lightly browned on the edges, 20 to 25 minutes. Remove from oven, and set aside.
- Add heavy cream to soup, and season to taste with salt and pepper. Transfer in batches to a food processor, and puree until smooth. Adjust seasoning.
- To serve, place a small mound of the pumpkin in the center of each of 6 bowls. Ladle the soup around pumpkin, and sprinkle each bowl with about a teaspoon of the chives.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 7 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 1305 milligrams, Sugar 22 grams, TransFat 0 grams
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