Fairytale Pumpkin Soup
Award-winning Chef Rob McDaniel of SpringHouse on Lake Martin brings us a recipe for Fairytale Pumpkin Soup. Named for its similarities to the Cinderella pumpkin, this squat-shaped pumpkin has a brown-orange color and stands out amongst other varieties. Pick one up and try it in this fall pumpkin soup recipe, sure to spice up any fall meal!
1 yellow onion, sliced thin
1 tablespoon butter
2 tablespoons Chamomile tea, tied in cheese cloth
1-1/2 pounds Fairytale pumpkin, peeled and diced
1 quart whole milk
1/2 quart hot water
salt and pepper, to taste
Add butter and onion to a one-gallon pot over medium heat, sweat until soft. Steep Chamomile tea in hot water for 5 minutes, add both tea and tea sachet to pot with milk and pumpkin. Bring to a simmer and cook until pumpkin is tender. Once the pumpkin is tender, remove tea sachet and puree the mixture using an immersion blender or standing blender. Season with salt and pepper to taste.
Try garnishing the soup with a drizzle of honey and toasted chopped pistachios!
Photo and recipe provided by SpringHouse and Russell Lands on Lake Martin. Plan a visit to this Lake Martin favorite by visiting their website www.springhouseatcrossroads.com.
Read about our visit to SpringHouse here.