4
| Recipes |

Cooking with Pete and Barb Marczyk: Pumpkin soup

^
Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.

Barb is in a book club, and four times a year, she and her friends meet to discuss the assigned book club reading, drink wine and eat. Fellow book club member Kristen Sloan recently made a pumpkin soup for the group, the recipe of which is on the following page. "On a blustery fall night, it really hits the spot, and we all really like the heat in it," says Barb. The recipe calls for canned pumpkin, but you can certainly roast a pie pumpkin and use that instead.

Pumpkin Soup

1 medium yellow onion, peeled and diced 1 tablespoon unsalted butter Two 15-ounce cans pumpkin puree 1 tablespoon powdered ginger ½ teaspoon red pepper flakes, or more 4 cups unsalted chicken broth ¾ cup half and half Salt and pepper to taste Candied ginger, finely diced

Directions

1. Saute onions in butter, until translucent. 2. Add powdered ginger, red pepper flakes and chicken broth. Stir and simmer for about 5 minutes. 3. In small batches, puree the soup with an immersion blender or in a blender. *Remember, hot liquid makes the top of the blender pop off.* 4. Return the soup back to pot on stove. Add half and half and stir, being careful not to let the soup come to a boil. 5. Serve with candied ginger sprinkled on top.

For more from Pete, Barbara and Marczyk Fine Foods, visit the market website. And be sure to check out Pete's blog.

Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.