Well, as I wrote about here, we harvested a bounty of beautiful pumpkins from the gardens here at The Gables. I’ve been pondering on what the heck to do with them — many of you offered helpful suggestions — and yesterday I decided I needed to attempt a pumpkin soup.
As stated before, I had some rather awful experiences with pumpkin soups whilst living in New Zealand a few years ago. So, with that expressed, fully, I pulled two small pumpkins from the pumpkin pile yesterday and whipped up the deliciosity (not a real word) that is this soup.
I used the ingredients listed in this recipe for cream of pumpkin soup, however, since I roasted and pureed the pulp of my own, home grown pumpkins, I didn’t have an exact pumpkin amount so I really winged the ingredient ratios as I went along — testing by taste to make sure I was on the right track. The result truly was scrumptious, earthy, sweet and spicy.
Cream of Pumpkin Soup Ingredients:
1 cup chopped onion
2 tbsp butter
2 cans chicken broth
1 can (15oz) pumpkin puree
1tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
1 cup heavy whipping cream
Directions:
Toss some butter in your sauce pan and saute your chopped onion until it’s relatively soft. Add chicken broth and pumpkin puree to onions, bring to a boil, cover, reduce the heat and simmer for 15 minutes.
Transfer broth mixture to a blender and puree until smooth.
Return mixture to saucepan and add all spices. Bring to a boil, reduce heat and simmer for 10 minutes.
Stir in heavy whipping cream and fully heat again (but do not boil) to the temperature you’d like to serve it at.
*As usual, I would greatly encourage you to find a beautiful, organically grown, vine ripened pumpkin at your local market to roast and puree yourself. I’m not sure how this soup will taste if you use the sad little pumpkin bits that come spiritless and corralled in a tin can…
I served this soup to my smokejumpers with a side of spinach salad last night. This afternoon, while they were out bird hunting, I consumed the leftovers with a small grilled cheese sandwich and a soy latte — so autumnal. I have been converted into a pumpkin soup passionista. Officially. Watch out! You will be too.
Happy souping.
xx