Pumpkin Soup

Pumpkin Soup

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Pumpkin Soup

Not sure what to do with those Halloween pumpkins? Make pumpkin soup! It is a nice change of pace and goes well on a crisp fall day.

INGREDIENTS

2 Pounds Pumpkin

1 Large Onion

1 Large Potato

1 Large Carrot

1 Celery Stalk

3 Cups Vegetable Stock

1 Vegetable Stock Cube

2 Tablespoons Butter

1 Cup Cream

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

2 Tablespoons Chopped Chives or Italian Parsley To Garnish

Cut open the pumpkin(s) and remove the seeds. Cut out the meat of the pumpkin making sure not to use the skin. Chop up the pumpkin into chunks. Peel and chop the onion, potato and carrot. Remove any strings from the celery and then chop into pieces. Melt the butter in a large heavy bottomed saucepan and add all of the vegetables (including the pumpkin). Cook gently over a medium low heat for 10 minutes. Stir occasionally and don’t allow the vegetables to brown. Pour in the vegetable stock and add the vegetable stock cube. Stir. Simmer for 25 minutes over a low heat until the vegetables are just cooked. Turn off the heat and let cool for 10 minutes. Pour the soup into a food processor and pulse until the soup is a purée. If you don’t have a food processor you can use a blender. Return the puréed vegetables to the saucepan and add both the salt & pepper. Add the cream and gently heat the soup for 10 minutes over a low heat. Add more vegetable stock if you would like to thin the soup out a bit. Remove from the heat and ladle into soup bowls. Garnish with chopped chives or Italian parsley. Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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