Pumpkin Soup With Ham And Swiss Chard
serves 6
Recipe from Carla Snyder and Meredith Deeds
This great-tasting, easy-to-make soup can be assembled from ingredients generally found in your pantry or refrigerator.
Read more about this recipe in Carla Snyder and Meredith Deeds' 300 Sensational Soups.
ingredients
2 tablespoons unsalted butter
2 onions, chopped
1 clove garlic, minced
1 bunch Swiss chard, roughly chopped (about 4 cups)
1 teaspoon salt
1/2 cup dry white wine
1 (28-ounce) can pumpkin purée (not pie filling)
6 cups chicken or vegetable stock
1 1/2 cups diced ham
1 1/2 cups half-and-half (10 percent) cream
1 teaspoon white wine vinegar
1 pinch ground nutmeg
1 pinch cayenne pepper
Minced flat-leaf (Italian) parsley, for garnish
timer
prep: 10 minutes
total: 45 minutes
tools
large pot
instructions
1. In a large pot, melt butter over medium heat. Add onions and sauté until softened, about 6 minutes. Add garlic, Swiss chard and salt; sauté until garlic and chard are tender, about 4 minutes. Add wine and cook until reduced by half, about 5 minutes.
2. Add pumpkin purée, stock and ham; bring to a boil. Reduce heat and simmer for about 20 minutes to blend the flavors. Stir in cream, vinegar, nutmeg, cayenne and salt and black pepper to taste; reheat until steaming, stirring often. Do not let boil.
3. Ladle into heated bowls and garnish with parsley.
