Sometimes experiments are worth it.
When I decided to roast a whole heirloom pumpkin, I had no clue that it would make its way into three dishes at our house.
It was an Indian River pumpkin, one of those rust-colored, Cinderella-type gourds, and it was a bit of an adventure cutting it into quarters. But once I did, it was easy roasting it up and then scooping out all of the flesh.
I knew that I was going to make a Creamy Pumpkin Soup with it, but then I was left with cups and cups of pumpkin puree left. So, I used some in a homemade pumpkin pie that turned out very custard-like. And then my husband used the rest in a spiced holiday beer he is brewing!
But, with all of that, I think buying canned pumpkin is an awesome quick and easy solution to making pies and breads and soups like this one.
So, however you do it, you can still enjoy this wonderfully simple soup that is made for chilly nights in with your crew (family, friends, etc.).
Creamy Pumpkin Soup
This Creamy Pumpkin Soup is healthful, warming and perfect for the fall or winter season.
Ingredients
- 3 cups pumpkin puree
- 2 shallots or 1/4 cup onion, chopped
- 3 cloves garlic, minced
- 1 tbs. olive oil
- a few sprigs of fresh thyme, chopped
- 3 cups vegetable broth
- 1/4-1/2 cup heavy cream
- 2 tbs. maple syrup
- 1/4 tsp. each of salt and pepper
- goat cheese, for topping (optional)
Instructions
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To a large Dutch oven or saucepan over medium heat, add olive oil, shallot or onion, garlic, and thyme. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
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Add broth, pumpkin, maple syrup, and salt and pepper, and bring to a simmer, stirring occasionally.
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Then, off the heat, use an immersion blender or blender to puree the soup until creamy.
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Back in the pan, add in 1/4-1/2 cup heavy cream, depending on how creamy you like it. Taste and adjust seasonings, then serve in bowls, topped with goat cheese, if using.
