Emeril's Pumpkin Soup
Emeril Lagasse's Fall Recipe
This recipe for Pumpkin Soup is spicy, savory, and just right for an Autumn evening.
Put the chopped pumpkin in a large saucepan, cover with water, and add 1 teaspoon of the salt. Bring to a boil and cook until fork-tender, about 15 minutes.
Drain, let cool, and mash. You should have about 4 cups.
In a large, heavy pot or Dutch oven, melt the butter over medium-high heat. Add the onions, bay leaves, the remaining 1 teaspoon salt, the white pepper and sugar.
Cook, stirring, until the onions are soft and lightly golden, about 10 minutes.
Add the chicken broth, pumpkin puree, and peanut butter. Stir to mix. Bring to a boil.
Reduce heat to medium and cook, uncovered, until it coats a spoon, about 1 hour and 15 minutes.
Stir in the cinnamon, nutmeg, and allspice. Remove and discard the bay leaves and serve hot soup in soup bowls.
Recipe copyright ©1999 Emeril Lagasse.