Lawry’s The Prime Rib: Pumpkin Ginger Soup Recipe

This spiced soup is like a cozy fall afternoon in a bowl. Be careful though— too many helpings and you may not have room for Tom Turkey.

Ingredients:
3 Spanish onions, large dice
4 garlic cloves, whole
3 butternut squash, large chunks
5 pumpkins, mini, large dice
3 celery stalks, cut
3 carrots, cut
2 fresh bay leaves
6 fresh springs thyme
6 fresh sprigs tarragon
6 fresh springs parsley
1 cup white wine
2 qts heavy cream
1.5 gallons water
8 oz fresh sour dough bread, diced
1 Tbs sherry vinegar, aged
3 Tbs olive oil, good quality
1 Ginger knob, peeled and sliced thin
1 Tbs curry powder

Steps:
1. Bundle together bay leaves, thyme, parsley and tarragon in butcher twine.
2. Sauté onion in 1 tablespoon olive oil until translucent, then add garlic and ginger.
3. Add carrots, squash, pumpkin, and celery and cook for approximately five minutes, until softened.
4. Add curry powder and white wine, and cook until reduced. Add water and cook approximately 30 minutes.
5. Add heavy cream and allow to cook until butternut squash are soft.
6. Remove from heat and add diced bread.
7. Allow to sit overnight, refrigerated.
Following day, bring to a boil and remove fresh herb bundle.
8. Puree in Vita Mix or blender or to smooth consistency.
9. Strain through a fine mesh strainer.
10. Place back on heat, check thickness (if too think, add water if too thin, allow to reduce more or add cornstarch slurry – a small amount of cold wate mixed with cornstarch stirred in to make a paste)
11. Whisk adding in sherry vinegar, 2 tablespoons of olive oil, and salt.

Lawrys The Prime Rib, 100 East Ontario Street (at Rush Street); 312-787-5000.

Photo: Courtesy of Lawry's The Prime Rib