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Pumpkin Soup
Creamy and savory, this easy soup will have you thinking about pumpkin in a whole new way! Ingredients
- 6 cups chicken stock
- 1 1/2 teaspoons salt
- 4 cups pumpkin puree
- 1 cup chopped onion
- 1/4 teaspoon dried thyme (or ½ tsp. chopped fresh thyme)
- 1 clove garlic, minced
- 1/2 cup heavy whipping cream
- 1/2 teaspoon dried parsley (or 1 tsp. chopped fresh parsley)
Directions
- In a large pot, heat stock, salt, pumpkin, onion, thyme, and garlic over medium-high heat.
- 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 pot, 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 parsley.
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Reviews
We grow sugar pumpkins and love winter soups made with them. We made a batch of Penny's recipe and throughly enjoyed it, as did our dinner guests. This is a very tasty recipe, highly recommended cold weather fare. Thank, Penny!
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