|⅔ cup||Finely chopped onions|
|½ cup||Finely chopped celery|
|¼ cup||Finely chopped carrots|
|! Tablespoon||Minced shallot|
|1 large can (29 ounces)||Pumpkin (about 3-1/2 cups)|
|2 cups||Chicken or vegetable broth|
|1 ½ cups||Water|
|4 sprigs||Thyme, leaves chopped|
|½ cup||Heavy cream|
|Salt and pepper|
|1 small||Baguette, sliced in 1/4" thick rounds|
|Pt. Reyes Original Blue cheese crumbles|
Making the soup:
In a large saucepan, melt butter. Add onions, celery, carrots and shallot. Saute over moderate heat until onions become transparent.
Add canned pumpkin, chicken or vegetable broth, broth, and water. Cook until vegetables are tender.
Remove from heat and puree the mixture in blender or processor. Return mixture to saucepan, add chopped thyme and cream. Season to taste.
Reheat over low heat just until hot. Do not boil.
Making the toasts:
Place baguette slices on baking sheet and broil until golden brown and crisp. Remove from oven and sprinkle the toasts generously with blue cheese crumbles.
Serve soup with baguette toasts on top.
Serves 5 – 6.
Wine suggestion: Riesling