Kefir Pumpkin Soup

[Guest guest]

Very Earthy and Wonderful Stuff for the Fall & Winter. The pumpkin I used was

about the size of a basketball - a little larger. This is an old old recipe -

I've replaced the heavy cream with Kefir - and the flavor is incredible.

½ Regular Pumpkin or 1 large can of 100% Pumpkin Puree Unflavored

(Skin the pumpkin!)

1 Medium Yellow Onion

2 Carrots

2 Stalks of Celery

2 Cloves of Garlic

2 Quarts of Chicken Stock or Broth

2 Bay leaves

1 Teaspoon Cinnamon

1 Teaspoon of dried Thyme

1 Tablespoon of dried Sage

½ Teaspoon of Ginger

3 Tablespoons of Olive Oil

1 Quart of thick Kefir – half fermented - before the whey separation starts.

Salt/Pepper to taste

If you want it thicker - a paste of flour & melted butter added will do it.

In a blender or food processor chop all the pumpkin and vegetables into small

bits.

Put the olive oil in the pot – heat and dump all the vegetables in it. Cook and

stir for about 20 minutes until things soften up a bit.

Pour in the chicken broth. Bring to boil and let simmer for about 40 minutes.

Take off the heat and let set for 20 minutes to cool down a little.

In portions, put all back into blender or processor and puree.

Put back in the pot and add / blend in the Kefir, reheat slightly. Serve.

A little nutmeg & sage for garnish.

I'm not sure of the quantity it makes because I make this in a big cast iron

pot.

It makes a lot.

Butternut Squash can also be substituted – the flavor is the same.

This is about the best soup I have ever eaten in my life and is difficult to

stop eating. I cannot describe the flavor - it does not taste like you would

imagine pumpkin tasting. It's a flavor from a past century.

With a nice loaf of homemade bread – this is dinner. It's very satisfying and

filling.

I suspect one cup of this in NYC would cost $20. It's that good!

I've proofed the recipe – I made it twice and will again this weekend.

Rich in NJ