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!
Pumpkin Soup
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
Directions:
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!
Wednesday, October 28, 2009
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can you clarify the amount of salt? it just says 1 1/2.....of what?
ReplyDeleteoops, my bad. It is supposed to be Cups! hahaha...just kiddin. 1 1/2 teaspoons.
ReplyDeleteYum. I make a very similar recipe, except I skip the thyme, and add fresh cilantro at the end, like a tablespoon, in each bowl, and I add some lite coconut milk instead of cream. And a bit of cayenne pepper!
ReplyDeleteI love my handheld blender! I use it all the time. I make lentil soup, squash soups, etc and use the immersion blender for all of them...maybe I will start posting my soup recipes too!
I love pumpkin soup! You can do a Southwestern style, just add cumin and some cilantro and sour cream on top.
ReplyDeleteYum... that sounds great! Thanks for sharing! And thanks for your comment - obviously we're all having some challenges!
ReplyDeleteI first tried pumpkin soup on one of the cruises we went on. YUMMY! I agree!
ReplyDelete