h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Mmm-mmm!

3 tablespoons extra-virgin olive oil
3 scallions, finely chopped
3 large shallots, finely chopped
1 medium onion, finely chopped
1 lb fresh sugar pumpkin or butternut squash, peeled, seeded, and cut into 1 inch pieces
1/2 lb yellow-fleshed potatoes, cut into 1 inch pieces
4 cups chicken or veggie stock, or 2 cups chicken broth mixed with 2 cups water
1 tbsp sugar
1 tsp ground coriander seeds
2 tsps fine sea salt
Freshly ground mixed or black peppercorns
1 ripe Bartlett pear
2 Tbsp unsalted butter, cut into pieces

Heat oil in a 3 quart heavy saucepan, over moderate heat until hot, but not smoking. Cook scallions, shallots, and onion, stirring, until softened but not browned. Add pumpkin, ptoatoes, stock, sugar, coriander, salt, and pepper to taste - then simmer, covered, until pumpkin is very tender, 15-20 minutes.

While soup is simmering, peel and core pear and cut into 1 inch piecese. Stir pear into soup and remove from heat. Cool 10 minutes and puree in a blender in batches, transferring to a bowl.

Return to pan and add butter. Reheat over moderate heat, stirring, until butter is melted. Season with salt and pepper and, if desired, thin soup with water to desired consistency.

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I make this with butternut squash, and it's heavenly. I am, however, a big pumpkin fan, so I can't imagine that it's too shabby with pumpkin as the main ingredient.

Hope you like!

Oh, it takes about an hour to make this.

Thanks!

I'll be making my soup on Friday so I might give this a go then! I think my soup might be a combination of several different recipes.........