Chef Francoise's Creole Pumpkin Soup
2 lbs pumpkin (about 6 cups), peeled, cleaned, and cut into 3/4" cubes.
1 tablespoon vegetable oil.
1 ounce bacon (about 3 strips), diced.
1 medium onion diced finely.
1/2 teaspoon dry thyme
1 clove garlic chopped finely
1 bay leaf
1/4 teaspoon black pepper
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
1/4 lb carrots diced finely, cooked separately in a little chicken stock
8 cups chicken stock degreased
1/2 cup cream
2 tablespoons dry sherry
Saute bacon in vegetable oil. Add diced onion, pumpkin, thyme, garlic, bay leaf, black pepper, Worcestershire, tomato paste, and 2 cups of chicken stock. Stir, bring to boil. Cook about 40 minutes until pumpkin grows very soft. (I advise cooking the hell out of this pumpkin!) Add cooked carrots.
Remove bay leaf. Either crush carrots and pumpkin against the side of the pot with a wooden spoon, or puree quickly in a food processor. Do not over-puree, you want to have some texture left.
Add remaining stock cup by cup. Reheat gently.
Off heat. Add cream and sherry. Serve with French bread, butter, and maybe a crisp white Burgundy.
Serves 10. It's very rich.
Try not to die of bliss.