Not a great picture. Steam from the pots sometimes fogs the lens. My usual pumpkin soup has chicken broth, white pepper, nutmeg and an assortment of other goodies that makes it extraordinary. My pumpkin soup is family-renown. Recently a neighbor brought me a small container with pumpkin soup which she had made for her family. I tasted, then died and went to heaven. How is it possible? So, first I thanked her for thinking of me, then confessed I needed to know what was in it. She smiled and and said: ” Pumpkin from the mountains, mild and butter. Plus a sprinkle of parmesan as garnish.” I figured my pumpkin from the supermarket will have to do the magic. When I ready to give her recipe I tried I asked again for a refresher of her ingredients and happily, she said; pumpkin, milk, butter and CREAM CHEESE!!! There is was, the secret ingredient. Tomorrow is too late to I rushed into my kitchen and did as follows:
About half a pound of very red pumpkin. Do not bother with a pale looking pumpkin, put it back on the vine. Boil it. Spoon off the peel. Place in flattest bowl you have and mash. I have a good old fashion potato masher.
Add about three tablespoon of butter. Don’t let this cool. Mash into the puumpkin.
Cut one third of the a package of Cream Cheese and mash into the mixture.
Add enough milk to bring it to the consistency that you like and mash some more. I added some white pepper out of habit, but it does not need it.
Serve. Sprinkle with quality parmesan cheese and join me in heaven!!! Bon Appetit.
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