An Easily Adaptable Pumpkin Soup
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Ingredients
- 4cups of blended pumpkinabout 2 cans if using pre-packaged
- 6cups chicken or vegetable stockabout 3 cans
- 2/3cup heavy whipping cream
- 1 2/3teaspoons of sea salt (note: salt to taste – if using canned chicken/vegitable stockthese have varying amounts of sodium based on the manufacturer).
- 1cup onionfinely chopped
- 1 1/2teaspoon fresh parsleychopped
- 1teaspoon fresh thymechopped
- 1-2cloves garlicminced
- 8 black peppercornsor two tea spoons of pre-ground
Instructions
- Chunk up the pumpkin into medium sized pieces.
- Using a large sauce pan, add the pumpkin, spices, onion, salt, garlic and the chicken stock and bring to a boil at a medium temperature ant then reduce heat to low. Simmer for 30 minutes or until the pumpkin is tender. Alternatively, you can bake the pumpkin at 375 degrees in your oven for around 90 minutes prior to adding it to the sauce pan in order to the reduce boiling time
- Puree the soup.
- Add the ingredients back into the sauce pan, and return to a boil. Reduce heat and simmer uncovered for an additional thirty minutes. Slowly add the cream or half and half and let the concoction very lightly simmer for an additional 3-4 minutes.
- Pour into a serving container or directly into your bowls and add fresh parsley as a garnish.
Recipe Notes
The best way to puree the soup is with a premium blender such as a Vitamix or a handheld blender but if you don’t have either one, a conventional food processor or blender will work fine if done in small batches.
