Savory Pumpkin Soup
Becky Johns
This easy soup is made with canned pumpkin puree but does not have a strong pumpkin taste. It has a mild but pleasant herb flavor smoothed by the cream. It was served at my daughter Beth's Halloween Bookclub and I asked for the recipe. It is delicious in the fall and winter when you want to celebrate being inside during a snowstorm. Serves 8.
6 cups chicken stock
1 1/2 tsp. salt
4 cups pumpkin puree or canned pumpkin (be sure this is NOT pumpkin pie filling with spices!)
1 tsp. chopped fresh parsley
1 cup chopped onion
1/2 tsp. chopped fresh thyme
1 clove of garlic, minced or 1/2 tsp. dried minced garlic
1/2 cup heavy whipping cream
5 whole black peppercorns (these dissolve in the soup when blended)
In a large heavy saucepan, saute the onion in a fair amount of butter over medium heat until they are golden. Sprinkle with 1 tsp. sugar and continue cooking until they just begin to brown. Add stock to the pot and heat it through; then add salt, pumpkin, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup using an immersion blender or in small batches of one cup at a time in a blender. Return to the pan. (If preparing ahead, do to this point and refrigerate.) Bring to a boil again. Reduce heat to low, and simmer another 30 minutes, uncovered. Stir in heavy cream. Pour into bowls and garnish with fresh snipped parsley.
(If using a soup tureen, warm it first by filling it with very hot water, and letting it sit for a bit. Then pour out the water, dry tureen, and pour in the hot soup.)
This easy soup is made with canned pumpkin puree but does not have a strong pumpkin taste. It has a mild but pleasant herb flavor smoothed by the cream. It was served at my daughter Beth's Halloween Bookclub and I asked for the recipe. It is delicious in the fall and winter when you want to celebrate being inside during a snowstorm. Serves 8.
6 cups chicken stock
1 1/2 tsp. salt
4 cups pumpkin puree or canned pumpkin (be sure this is NOT pumpkin pie filling with spices!)
1 tsp. chopped fresh parsley
1 cup chopped onion
1/2 tsp. chopped fresh thyme
1 clove of garlic, minced or 1/2 tsp. dried minced garlic
1/2 cup heavy whipping cream
5 whole black peppercorns (these dissolve in the soup when blended)
In a large heavy saucepan, saute the onion in a fair amount of butter over medium heat until they are golden. Sprinkle with 1 tsp. sugar and continue cooking until they just begin to brown. Add stock to the pot and heat it through; then add salt, pumpkin, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup using an immersion blender or in small batches of one cup at a time in a blender. Return to the pan. (If preparing ahead, do to this point and refrigerate.) Bring to a boil again. Reduce heat to low, and simmer another 30 minutes, uncovered. Stir in heavy cream. Pour into bowls and garnish with fresh snipped parsley.
(If using a soup tureen, warm it first by filling it with very hot water, and letting it sit for a bit. Then pour out the water, dry tureen, and pour in the hot soup.)
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