Tuesday, October 30, 2012

Pumpkin Soup


One of the benefits of having a chef in the family is trying amazing unique new recipes. Josh, my nephew brought pumpkin soup to kick off our Thanksgiving Dinner.  Can I just say it's amazing! We truly just wanted the soup almost...I said almost...forgetting about the turkey and stuffing. You see he also makes an awesome stuffing so I was definiately not going to miss out on that.  He works at the BrewRiver GastroPub go check him out. If he's cooking you won't be disappointed.  Their main menu ranges from Truffle Fries, a Buttermilk Crispy Amish Chicken and an Oyster Po'boy (cornmeal crust, iceberg, sriracha aioli, pickled ginger on local bread, and hand-cut fries) and then there's a Sunday Brunch featuring New Orleans-style BBQ Shrimp and Grits, a Ricotta Cheesecake Stuffed "Pain Perdue" oh and Eggs Sardou. (poached eggs on artichoke bottoms nestled on a bed of local spinach with "beer"naise sauce.) Can I order all these at once?

On top of all of the amazing food they offer they also suggest beer and wine pairings with each menu item and with their vast inventory you won't be disappointed. Carrying more than 50 of the world's best guest beers, 40 bottles of hand picked wines, they also carry a line of private label spirits distilled at the Woodstone Creek Distillery (the oldest independent distillery in Ohio), featuring an A.J. Henkel Premium Vodka, D.L. Billigheimer Artisan Vodka and a Turkey Bottoms Straight Bourbon Whiskey.

 
 
 


Pumpkin Soup

Ingredients:
1/2 cup finely chopped onion
2 tablespoons butter
1 cup brown sugar
 2 cans (14-1/2 ounces each) chicken broth
 1 can (15 ounces) pumpkin purée
 1/4 teaspoon dried rosemary
 1/4 teaspoon salt
 1/8 teaspoon pepper
 1/8 teaspoon ground nutmeg
 1 cup heavy whipping cream

 Directions
 In a large saucepan, saute onion in butter until tender. Remove from the heat; stir in brown sugar until smooth. Gradually stir in the broth, pumpkin, salt, pepper nutmeg, and rosemary; bring to a boil. Reduce heat and simmer for 5 minutes. Add cream; cook for 2 minutes or until heated through. Yield: 6 servings. Top with Rosemary Thyme Croutons. (recipe to soon follow) Enjoy.

1 comment:

  1. I hope josh makes this again this thanksgiving.

    ReplyDelete