It’s that time of year when EVERYTHING is pumpkin flavored. With cans of pureed pumpkin going for 10 cents, slight exaggeration, I had stocked up on pumpkin. I wanted to do something a little different, so I decided on putting together a pumpkin soup. I apologize for the terrible pictures. They were taken with my horrible horrible phone.
Ingredients (I adjusted the amounts from a recipe for the amount of chicken stock I had on hand):
- 26 oz chicken stock
- 1 3/4 cans pureed pumpkin
- 1/4 cup heavy cream
- one medium yellow onion chopped
- 4 cloves garlic (can use less but I like garlic.
- pepper to taste
Put the chicken stock, pumpkin, diced garlic, and chopped onion in a pan and bring it to a boil. Reduce the heat and let it simmer for about 40 minutes. Your soup probably will NOT look like mine above. I had misread the recipe and initially only used 1 can of pumpkin. About half way through the simmer time I realized that there was no way the soup was right and reread the recipe. That’s when I added the extra 3/4 can of pumpkin. Luckily I have other uses for left over pumpkin. Next time I think I will just use both cans and add a little water.
Anyway, once the soup has simmered you need to blend it to a nice paste. You can use a good stick blender for this. My stick blender isn’t good, so I use my stand up blender which has a nice thick glass blendy thingy(probably a name for this). I poured in small amounts of the soup blending as I went. Once all blended put it back in the pan and add the heavy cream.
You can garnish. I didn’t bother and just chowed down. This stuff is actually really good even if it does look like baby food.
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