Pumpkin Soup
Don't use a large carving pumpkin - they are bland and watery. You must use a smaller pie pumpkin or sugar pumpkin, which will have a sweeter, richer flavor and a much better texture when pureed.
Ingredients
Ingredients (~8 servings)
- 2 pie pumpkins ~5 lbs total
- 8 Tbsp butter 1 stick
- 2 medium onions roughly chopped
- 4-6 cloves garlic roughly chopped
- 2 Quarts chicken stock 8 cups
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- Salt and pepper to taste
- Heavy cream optional, for serving
Instructions
- Cut pumpkins in half, remove seeds, and peel. Chop pumpkin into 1-2 inch chunks.
- Melt butter in large pot. Sauté onions 5-7 minutes until translucent.
- Add garlic, cook 1 minute. Add chicken stock, pumpkin, thyme, and sage.
- Bring to boil, then simmer covered 10-15 minutes until pumpkin is tender.
- Puree soup using immersion blender or standard blender until smooth.
- Adjust consistency with stock if needed. Season with salt and pepper.
- Serve with optional cream drizzle.
Notes
Can substitute canned pumpkin. Vegan option: use olive oil and vegetable stock.
Did you make this recipe?Let me know how you liked it below!