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Chef's Corner with Chef John Caswell

 With Chef John Caswell

I first saw this Pumpkin soup made when I was around 12 years old. We would always go to my Grandparents home for Thanksgiving dinner. My grandmother was a fantastic chef even though should would never consider herself to be one. She would show me how she made recipes from scratch this being a derivative of the original Pumpkin soup recipe she showed me years ago. I would follow her around amazed at the smells and flavors of her kitchen. She had endless patience with me and a love of food that connected with me for the rest of my life. Whenever this time of year comes around, I’m sure to make a batch of Pumpkin soup for my family. I hope you enjoy.

Warmest regards
Chef John

Pumpkin soup recipe
(serves 8)

• 6 cups Chicken stock (fresh or store bought)
• 2 teaspoons kosher or sea salt
• 4 cups Pumpkin puree
• 1 teaspoon chopped fresh parsley
• ½ teaspoon chopped fresh Thyme
• 1 clove garlic chopped fine
• 4 ounces heavy whipping cream or ½ cup
• 1/ teaspoon black pepper

Add all the ingredients to a stock pot accept the heavy whipping cream and parsley let simmer for 30 minutes. Then remove from the heat and puree with a hand held puree wand or do small batches in a food processor until all the ingredients are pureed.Take the pureed Pumpkin soup ingredients and put them back into the stock pot this time with the heavy whipping cream and cook for an additional 30 minutes.

Serve and garnish with the parsley.

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