Pumpkin Soup
Pumpkin soup is a hearty seasonal soup that can be served hot or cold
Equipment
- 1 Stock Pot
- 1 Wooden or Vinyl spoon
- 1 Knife
- 1 cutting board
Ingredients
- 2 15 oz can Pumpkin Puree
- 1 Large Yellow or White Onion 2 medium onions can be used. Any onion you prefer can be used, the final color of the soup might be affected
- 2 tbsp Butter
- 1 Cloves Garlic, minced
- 3 Cup Chicken or Vegetable Stock
- 1 Cup Water
- ½ to ¾ Cup Heavy Cream
- Salt and Pepper to taste
Instructions
- In a stock pot melt butter and sauté onions until translucent (5 to 10 min), light browning is ok, try not to let them get too dark
- Add garlic and sautee 1 minute
- Add pumpkin puree, broth and water and bring to a boil, make sure to gently scrape the bottom of the pot with a wooden (or vinyl) spoon to get all that flavor off the bottom of the pot
- Once boiling, reduce heat and simmer for 10 minutes
- Remove from heat and blend with blender (never fill more than half full, use an oven mitt, it will be hot), or immersion blender, until smooth
- Season with salt and pepper to taste
- Add heavy cream (do not heat the heavy cream) and serve with hearty, crusty bread
Notes
Substitutions:
- To make this with whole pumpkin use either a cooking pumpkin or butternut squash that you have pealed and cubed, a 4 pound pumpkin should be enough, follow instructions as written and check the pumpkin for doneness with a butter knife or fork
- If you don't want to mince your own garlic you can buy fresh minced garlic- use 1 tsp per clove (2 tsp for this recipe)
- Olive oil can be used to substitute for butter
- Milk or half and half can be used in place of heavy cream- more butter can be added for extra richness
- Cocanut milk can substitute for heavy cream or milk to make this recipe vegan friendly (using olive oil instead of butter, of course), whisk together 1 can of coconut milk (13.5 oz) and 1 TBS flour and add to soup, simmering an additional 10 minutes (after blending) to thicken the soup and cook the flour.