Recipe

Best Pumpkin Soup Recipe

	Dmajor / All my dishes 1 year, 2 months ago What would fall be without the wonderfully rich pumpkin soup! I serve this for Thanksgiving especially in a beautiful decorative soup Tureen. I also have beautiful pumpkin bowls which make this dish so nice for company! Prep:30m Cook:35m Servings:10	Dmajor
	beautiful fall soup

Does this look good? Yeah! / Nope

Fans

marky90

Ingredients

1 large onion, chopped fine

1 stick butter

6 slices of bacon, cooked to the just crisp stage and crumbled(in m icrowave on paper towels for 3 to 4 minutes)

3 to 4 cups fresh cooked pumpkin(This can be done in the microwave!See directions below) or canned pumpkin puree(not pumpkin pie mix kind).

1 1/2 Tablespoons minced garlic

5 or 6 fresh carrots (chopped)

4 cups chicken broth or stock

1 cup chopped celery

1 pint half-and-half

1 teaspoon thyme

4 tablespoons chopped parsley

1 teaspoon onion salt

1 teaspoon cumin

1 tablespoon cracked black pepper

1/4 teaspoon cinnamon (optional)

salt to taste

1/3 cup sliced green onions

1/2 cup heavy cream

Sour cream and roasted pumpkin seeds as a garnish

Directions

For fresh pumpkin:

Wash the exterior of the pumpkin in cool or warm water, no soap.

Cut the pumpkin in half and scrape the insides.

I find a heavy ice cream scoop works great for this.

Remove the stem, and put the pumpkin into a microwaveable.

You may need to cut the pumpkin further to make it fit but try to keep in as big a piece as possible for ease of removing the pumpkin meat.

Put a couple of inches of water in the bowl, cover it, and put in the microwave\

Cook the pumpkin until soft, usually anywhere from 15 to 25 minutes depending on size.

Soup:

In large soup pot, Saute onions, garlic, celery in butter until tender.

Add stock,pumpkin and carrots and bring to a boil.

Lower heat and cook until carrots are tender, about 20 minutes.

Puree soup in small batches in blender or food processor until smooth.

Return to pot and add thyme, cumin, parsley, and cracked pepper and bring to another boil.

Lower heat to low, stir in half and half,green onions, and bacon and season with salt to taste.

Continue to cook on low heat for another 10 to 15 minutes.

Stir in heavy cream.

Spoon into individual soup bowls or in soup tureen.

Top with a little sour cream and roasted pumpkin seeds or additional green onions and bacon bits.

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Comments

deedeec 1 year, 2 months ago said:
I love Fall and I LOVE Pumpkin! I'm eternally in search of wonderful pumpkin recipes to include pumpkin soups! This is the first one I've seen with bacon. OMG that's gotta be good! Can't wait to try this. Thank you for the wonderful recipe. Dee

PS. ya gotta put a picture of it up in your fancy pumpkin dishes :)

chefbaudri 1 year, 2 months ago said:
This looks delicious!

dmajor 1 year, 2 months ago said:
This is an awesome soup! Bacon adds so much to this soup! I gave the recipe to a friend last year and she uses only the canned pureed pumpkin and loves it. I have used both and the fresh pumpkin is really nice here. Canned works too, but with a slight different taste! I have know people to use potatoes too. Using potatoes(about 2 or 3 cubed boiled) will change the taste a little as well. I will probably try to make this this weekend so I can post a photo, if anyone else tries it out, please feel free to post photo! Thanks, deb