Pumpkin Soup

October 30, 2019
Blog post

Happy (almost) Halloween! I love everything about this time of year. Especially the changing of the leaves, the colder weather and pumpkin flavored anything/everything. There is nothing better than a bowl of soup on a cold fall day. I love serving this Pumpkin Soup in mini roasted pumpkins. It adds such a cute and festive flare. It is perfect to serve at your next fall dinner party.

Serves 4 – 6

Ingredients:

  • 4 tbsp butter
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 tsp fresh thyme, chopped
  • 1 15 oz can pumpkin puree
  • 3 cups chicken stock
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup heavy whipping cream

Optional Toppings:

  • pumpkin seeds
  • chives
  • chopped bacon
  • shaved Parmesan cheese
  • sour cream

Directions:

Place a large pot over medium heat. Add the butter and allow it to melt. Then add the chopped onions and cook for about 7 to 10 minutes until translucent. Then add the garlic and thyme and cook for another minute. Next, add the pumpkin puree and chicken stock. Stir until all the ingredients are fully combined. Then stir in the salt, cinnamon and nutmeg. Increase the heat and bring the soup to a boil. Once boiling, reduce the heat and simmer for 2o minutes.

After 20 minutes. Turn off the heat and allow the soup to cool slightly. Transfer the soup to a blender and blend until smooth. (You can also use an immersion blender to blend all the ingredients in the pot if you have one). Then pour the the soup back into the pot and place over medium heat. Add in the cream and stir. Continue to cook until the soup is warmed through. Serve in bowls or roasted mini pumpkins and finish with desired toppings.

 

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