Tuesday, November 1, 2011

Pumpkin Soup

It's that time of year when my fancy turns to making soups. Homemade soup is just nice comfort food. This soup is especially good if you use fresh pumpkin. We also used the rosemary bread recipe to make bread bowls.

6 C chicken stock
1-1/2 tsp salt
4 C pumpkin puree
1 tsp chopped fresh parsley (optional)
1 C chopped onion
1/2 tsp chopped fresh thyme
1 clove garlic, minced
1/2 C heavy whipping cream
5 whole black peppercorns

Heat 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.

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