Pumpkins were everywhere in October and I made my first pumpkin soup from a pumpkin that Baby J picked.
The recipe I followed was again super simple and worked. Baby J loved it and cleared his bowl. ^^
- 6 cups chicken stock (I used 4 cups of chicken stock and 2 cups of water)
- 1 1/2 teaspoons salt
- 4 cups pumpkin puree
- 1 cup chopped onion
- I skipped the parsley
- 1/2 teaspoon chopped fresh thyme
- 1 clove garlic, minced
- 1/2 cup heavy whipping cream (I used table cream instead to cut down the fat a little bit)
- 5 whole black peppercorns (I used 2 instead because of Baby J and took them out before I pureed the soup)
preparationHeat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Yields 8 - 10 servings.