Soups: Pumpkin Tomato by Recipe Cottage

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	Pumpkin Tomato

		Pumpkin-Tomato Cream Soup Serves 8 2 cups chopped onion 1 whole garlic clove, peeled clarified butter (approximately 3 tablespoons after clarifying process) 2 cups chicken broth 1 teaspoon salt 1/2 teaspoon grated nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground coriander 1/8 teaspoon freshly ground pepper 1/4 teaspoon cayenne pepper or ground chipotle pepper 2 cups light cream 2 cups canned pumpkin (pure pumkin, not pie mix) 1-2 tablespoons tomato paste 1 (15 oz) can diced tomatoes, drained Cook onions in claified butter, covered, over moderately-low to low heat for 15 minutes. At the fifteen minute mark, add the whole garlic clove to the pan. Continue cooking onions and garlic for 10-15 additional minutes. Onions will be done when onions are a light golden color and most of the moisture has evaporated. (The longer and more slowly you cook the onions, the sweeter they will be). Depending on your preference for garlic, discard the clove or puree the garlic with the onions in the step described below. Divide onions in half. Using some of the chicken broth, blend half the onions in a blender until onions are pureed. Combine remaining chicken broth, pureed onions, cooked diced onions, spices, and garlic (optional) in a large, covered saucepan. Bring mixture to a boil. Reduce heat and simmer, covered, for 20 minutes. Combine light cream and pumpkin. Add the pumkin mixture to the saucepan. Add the tomato paste and diced tomatoes. Simmer, covered, for addtional 30 minutes. Make certain that the soup does not boil. Soup may be made in advance and reheated over moderate heat until small bubbles begin to form in the center of the saucepan. Stir soup mixture immediately and reduce heat. Continue to heat the soup over moderately-low flame until the desired serving temperature has been reached. Do not let the mixture boil. If you intend to puree the garlic and add it to the soup, slice the garlic before the sauteeing step rather than leaving it whole.