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Pumpkin Soup With Crme Fraiche

Make Pumpkin Soup With Crme Fraiche at home with Onion Halved, Butter, Cumin, Canned Pumpkin, and Salt. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1
• 1/4 cup
• 1/2 tsp
• 2 cup
• 1 1/2 tsp
• 1 cup
• 1 cup
• 2 1/2 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Slice the onion into thin slices using a food processor fitted with a slicing disk.

2. 2

   Melt the butter in a skillet, add the onion and saute until limp.

3. 3

   Sprinkle the onion with the cumin and saute another minute or two.

4. 4

   Add the cooked onion, pumpkin, and salt to the food processor bowl fitted with the metal blade.

5. 5

   Process just until the ingredients are blended, about 10 seconds.

6. 6

   Add the cream and half and half with the processor running and blend until fully incorporated.

7. 7

   Transfer the mixture to a large heavy saucepan.

8. 8

   Add the chicken stock and cook over medium-low heat until the soup is steaming but not boiling.

9. 9

   To Serve

10. 10

    Ladel soup into individual bowls.

11. 11

    Drizzle a dollop of crema in the center of each bowl (or a dollop of creme fraiche) then sprinkle with chopped cilantro.

12. 12

    Creme Fraiche has the flavor of a buttery rich sour cream. "In France, where cr�me fra�che is a specialty, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally." The varieties available domestically are no different than you can make at home.

13. 13

    Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container.

14. 14

    Cover and let stand at room temperature (about 70�F) from 8 to 24 hours, or until very thick.

15. 15

    Stir well before covering and refrigerate up to 10 days.

16. 16

    Contributed to the FareShare Gazette by Martha 02 October 2004 www.fareshare.net