Hank's pumpkin soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (2-lb) small pumpkins | |
| 2 | larges | Yellow onions; peeled & chopped fine |
| 2 | Cloves garlic; peeled, chopped fine | |
| 2 | tablespoons | Peanut oil |
| 8 | cups | Chicken stock (see recipe) or canned chicken broth |
| 1 | small | Hot green pepper (optional) |
| 2 | pounds | Smoked ham hocks |
| 2 | pounds | Chicken thighs or wings |
| Salt & pepper to taste | ||
Directions
Hank and I met on an airplane one evening. I think you must know what it means to find a terribly interesting person sitting next to you ... just when you are ready to die from exhaustion. Hank and his recipes proved to be so interesting that we became friends and enjoyed the flight. You will enjoy his pumpkin soup as well. It is very rich, so be prepared .
Peel the pumpkins and remove the seeds. (Hank saves them for toasting in the oven with a bit of olive oil and seasoning salt.) Dice the peeled pumpkins and set aside.
In a large pot, brown the onions and garlic in the peanut oil. Add the pumpkin, chicken stock, optional pepper, ham hocks, and chicken thighs or wings; season to taste. Cover and cook until thick and somewhat smooth, about 2 hours.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .