Yum-O! On the cruise I tried, for the first time, Pumpkin Soup. I love me some pumpkin pie, but wasnt sure how I would feel about warm pumpkin soup. It was dee-lish. So I found a recipe and made it this weekend. Please enjoy...I know I did!
6 cups chicken stock
1 1/2 salt
4 cups pumpkin puree
1 teaspoon fresh chopped parsley
1 cup chopped onion
1/2 teaspoon thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
1. Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to boil, reduce heat to low, simmer for 30 minutes uncovered.
2. Puree the soup in small batches (1-2 cups at a time) in a blender.
3. Return to pan, bring to boil again. Reduce hat to low, simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into bowls and garnish with fresh parsley.
*Amy's changes and recommendations:
1. Pumpkin puree comes in a can. It is different than pumpkin pie filling. Make sure your's says 100% pure pumpkin.
2. I didnt have fresh thyme so I sprinkled in Italian seasoning instead :)
3. I didnt use whole black peppercorns. I bought the grinder and seasoned to taste.
4. At first, the soup is thin...and you start to think "Why do I have to blend this?" It starts to thicken up, and you DO really need to blend it. It makes is super smooth. I read online some people just used on of those hand blenders and put it directly in the pot. I used a regular blender, transferred blended to a big bowl, and then emptied big bowl back into pot.
5. I also read online that some people used half-and-half or light whipping cream instead of heavy whipping cream.
This recipe makes about 4-6 good size servings and freezes beautifully!