Pumpkin Soup
A great soup for chilly or cold days. Be sure to buy "pure pumpkin," and not, "pumpkin pie mix," which has spices in it and will leave you with pumpkin pie soup, which may not be a bad thing, but it is not the same as this soup. The pure pumpkin is pureed and ready to use. As for the chili pepper, if you don't like "heat," use a little sprinkle of ground cayenne pepper or a few red pepper flakes instead. For salt, if you use regular chicken broth, it likely will have a good deal of salt, so you should keep that in mind.
Ingredients:
1 tablespoon oil (your choice, except "crude" or "3-in-1")
2 cups chicken stock, low fat and low sodium is fine
1 15 ounce can pure pumpkin (pumpkin puree)
1/2 large onion, chopped
1 large clove garlic, chopped
1/2 inch piece of chili pepper, chopped
1 cup cream or evaporated canned milk (I used canned milk, remember, NOT condensed milk)
2 tablespoons sage, either fresh sage, finely chopped, or freeze dried sage, soaked per brand instructions
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon ground black pepper (to your own taste)
In a heavy bottomed pan over medium heat, heat the oil and then sauté the onion for about 3 minutes, then add the garlic and chili pepper. Sauté until all of the vegetables are well softened. Add the chicken stock and bring to a simmer, reduce heat to low and cook for an additional 2 to 3 minutes, then gradually stir in the pumpkin puree. If you like soup with the bits of vegetables in it, you can skip this next step; otherwise, use a stick blender (or a blender/food processor) and blend until the soup is smooth. Return soup to medium low heat. Season with salt and pepper, mixing well. Add the sage and stir again, then gradually stir in the cream/milk, taking care to just let the soup heat through and not to boil.
WORD HISTORY:
Pumpkin-This word, very distantly related to "cook," goes back to Indo European "pekwo," which had the notion, "to ripen, to become edible." This gave Ancient Greek "pépto," which meant, "ripen." This then gave Greek "pépon," meaning, "melon." Latin borrowed the term from Greek as, "pepo," also with the meaning, "melon." "Pepo" was the nominative form, and other forms of the Latin all contained an "n" (for example, "peponi," in the dative and "pepone" in the ablative). The word was passed onto French, a Latin-based language, "eventually" as "pompon," ^ English borrowed the word in the 1500s as "pompion," with the meaning "melon," but also, "pumpkin." By the 1600s, English had tacked on the suffix "kin," a diminutive (makes something smaller, or to express affection or dearness, as in "Daddykins" ^^), giving us the modern form of the word, along with the exclusive meaning for the squash type vegetable.
^ Initially there seems to have been other spellings in French, but they eventually led to "pompon."
^^ German has "-chen" and Low German and Dutch have -ken as diminutive suffixes, while the French for, "quin," was borrowed from Germanic.
Ingredients:
1 tablespoon oil (your choice, except "crude" or "3-in-1")
2 cups chicken stock, low fat and low sodium is fine
1 15 ounce can pure pumpkin (pumpkin puree)
1/2 large onion, chopped
1 large clove garlic, chopped
1/2 inch piece of chili pepper, chopped
1 cup cream or evaporated canned milk (I used canned milk, remember, NOT condensed milk)
2 tablespoons sage, either fresh sage, finely chopped, or freeze dried sage, soaked per brand instructions
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon ground black pepper (to your own taste)
In a heavy bottomed pan over medium heat, heat the oil and then sauté the onion for about 3 minutes, then add the garlic and chili pepper. Sauté until all of the vegetables are well softened. Add the chicken stock and bring to a simmer, reduce heat to low and cook for an additional 2 to 3 minutes, then gradually stir in the pumpkin puree. If you like soup with the bits of vegetables in it, you can skip this next step; otherwise, use a stick blender (or a blender/food processor) and blend until the soup is smooth. Return soup to medium low heat. Season with salt and pepper, mixing well. Add the sage and stir again, then gradually stir in the cream/milk, taking care to just let the soup heat through and not to boil.
Pumpkin-This word, very distantly related to "cook," goes back to Indo European "pekwo," which had the notion, "to ripen, to become edible." This gave Ancient Greek "pépto," which meant, "ripen." This then gave Greek "pépon," meaning, "melon." Latin borrowed the term from Greek as, "pepo," also with the meaning, "melon." "Pepo" was the nominative form, and other forms of the Latin all contained an "n" (for example, "peponi," in the dative and "pepone" in the ablative). The word was passed onto French, a Latin-based language, "eventually" as "pompon," ^ English borrowed the word in the 1500s as "pompion," with the meaning "melon," but also, "pumpkin." By the 1600s, English had tacked on the suffix "kin," a diminutive (makes something smaller, or to express affection or dearness, as in "Daddykins" ^^), giving us the modern form of the word, along with the exclusive meaning for the squash type vegetable.
^ Initially there seems to have been other spellings in French, but they eventually led to "pompon."
^^ German has "-chen" and Low German and Dutch have -ken as diminutive suffixes, while the French for, "quin," was borrowed from Germanic.
Labels: English, etymology, French, Germanic languages, Greek, Latin, pumpkin, pumpkin soup, recipes, sage, soup
posted by Randy at 3:57 PM
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