Pleasant Pumpkin Soup
4 C. chicken stock (You can add more if you like but I like my soup thicker)
1 tsp. salt
2 C. to 4 C. cubed fresh pumpkin (this really is about personal preference whether you want a thinner or thicker soup)
1 teaspoon fresh parsley
1/2 of a chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy cream
salt and pepper to taste
add some red pepper and a dash of tabasco sauce
1 TBSP. olive oil
I always put a little olive oil in a pan and cook the garlic and onion and then I add the stock and the other spices fresh from the garden but dried in your pantry is fine too (always adjust seasonings and spices to your family’s taste)
Once everything is cooking and it takes a while for my chicken broth to melt because I store it in the freezer so I wait for things to start getting really hot and blended about 10 to 15 minutes and then I puree it all in the food processor.
Then I cook for another 15 minutes or so over high heat and after that if the rest of your meal is not ready you can hold it on low on a burner. I do not add the cream until the very end and just long enough for the whole pot of soup to get hot again!
This soup is creamy and delicious! Enjoy! Serves 4 to 6 people
This is the perfect opportunity for me to share a little bit of history about the pumpkin for example did you know Europeans who were just seeing squashes for the first time when they came over to America had only background knowledge of comparing them to melons or some other european vegetable because they had never seen anything like it. All of the pre-Columbian words that have been translated from the word squash really mean the word “gourd” which is interesting because we think of gourds as non edible now a days. Did you know in Latin America they still serve up a dish called “Carbonada Criolla” it is a complex beef stew baked in a squash that has been hollowed out and the squash actually doubles as an ingredient and a vessel to hold it in as well. Until next time……have a great Sunday!
Fondly,
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This looks really yummy. I have to stay away from dairy for awhile, but I’m thinking I could substitute it with something like almond milk? I’ll just have to give it a whirl. Thanks for the yummy recipe 🙂 🙂 Love and hugs from the ocean shores of California, Heather 🙂
Heather I have never tried it that way if you do try it let me know how you like it. Also I guess I should point out fresh pumpkin leaves an entirely different taste than packaged pumpkin….it just does….I guess the pumpkin changes once its been cooked but I am sure they would both be good!
I recently made a coconut curry squash soup, which you could definitely do with pumpkin instead of squash. And if you don’t like curry, I’m sure you could just sub the coconut milk. It adds a little bit of sweetness, which is nice with the pumpkin. http://www.townsend-house.com/2012/01/coconut-curry-roasted-squash-soup.html
Thanks so much for sharing your recipe! I love curry it sounds divine!
We are growing pumpkins this year, but I didn’t know what I was going to do with them other than give them away and let our son draw funny faces on them. Thanks for your post! It looks delicious. Now I have a plan for some of them.
Thats too funny! Hope you enjoy the recipe! Thanks for stopping in!
This looks yummy! Will definitely have to try it. I love the picture of the fresh parsley!
Heather don’t you think we just crave fresh greens this time of year? I know I do!
This does look tasty! I’m so used to pumpkin soups all spiced up, that one with fresh herbs sounds like a refreshing change. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
Thanks Debbie! I’m always looking for new soup recipes to invent or tweak 🙂