Creamy Pumpkin Soup
*disclaimer: this is one of my favorite recipes, but I haven’t taken the time to measure out each ingredient. I make it slightly different each time. Try it out and let me know what you think.
- Pumpkins, quartered and seeded
- Oil (olive or canola)
- Chicken, or vegetable broth, (I prefer low sodium)
- Cinnamon, ground
- Cloves, ground
- Salt
- Cayenne
- 1/2 and 1/2
- lightly coat pumpkin pieces with oil and salt. Place skin side up on a baking sheet or casserole dish. Roast at 350 degrees until soft and the flesh is slightly brown. Let cool slightly before scooping out flesh. Discard skin.
- In a large stock pot, bring stock to a boil. Start with 1 quart of stock per 3 cups of pumpkin. Add pumpkin to the stock pot and simmer for 30 minutes.
- Puree the soup using a stick blender or blender. (if using a traditional blender use extreme caution. hot mixtures will vent steam and tend to blow out the top of the blender. Make small batches and hold the blender cover with a hand towel)
- Return the pureed mixture to a fast simmer. Add cayenne. Start with with 1/4 tsp per quart. You want just enough to accentuate the flavor of the pumpkin without adding heat. Add remaining spices to your own preference.
- In a small dish add 1 cup of the soup to 2 tablespoons of 1/2 and 1/2. Add this mixture back to the larger stock pot. Repeat this procedure until you are happy with the body of the soup.
- Serve hot and enjoy.
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