Pumpkin Soup
Creamy and thick pumpkin soup. Wonderful for the holidays with a splash of cinnamon and nutmeg.
Servings: 8 bowls
Cost: €10
Equipment
- Big soup pot
- Blender
Ingredients
- 6 cup Chicken stock Follow instructions with water! See notes below for why!
- 1.5 tsp salt
- 4 cup pumpkin puree (see instructions)
- 1 tsp parsley fresh, chopped/diced
- 1 cup onion chopped
- 0.5 tsp thyme fresh, chopped/diced
- 1 clove garlic minced
- 0.5 cup heavy whipping cream
- 5 black peppercorns
- 1-2 carrots Optional - for color
Instructions
- Heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns in big soup pot. Bring to a boil, then reduce the heat to low and let simmer for 30 minutes uncovered
- Optional:I usually add 1-2 carrots to soup for color. Pumpkin soup is a pale yellow, almost mustard color. By adding carrots, soup is a more vibrant orange color.
- Puree the soup using blender or food processor until desired texture. I normally fill blender about ⅔ of the way. If you have second soup pot, pour pureed soup in there. Otherwise use bowl to store pureed soup until all of the soup has been pureed.
- Return to pot and bring to boil again. Reduce heat to low and simmer for another 30 minutes uncovered.
- Pour into soup bowls, then pour heavy cream very slowly into each bowl to create a layer of cream on top of the soup. Garnish with fresh chopped parsley.
Notes
Please follow instructions for chicken stock. My first time experimenting with recipe I added chicken stock without water, and soup was SUPER SALTY!! and quite disgusting. 1 bottle of store bought chicken stock with added water is usually enough for the soup.
Optional: for vegetarians, you can switch chicken stock for a vegetarian soup base, e.g. vegetable soup fond bottle. Please note though that the vegetable soup fond doesn't have much salt, and you may have to add a little extra salt to soup.