Best Pumpkin SoupFrom dmajor 8 years ago
- 1 large onion, chopped fine shopping list
- 1 stick butter shopping list
- 6 slices of bacon, cooked to the just crisp stage and crumbled(in m icrowave on paper towels for 3 to 4 minutes) shopping list
- 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). shopping list
- 1 1/2 Tablespoons minced garlic shopping list
- 5 or 6 fresh carrots (chopped) shopping list
- 4 cups chicken broth or stock shopping list
- 1 cup chopped celery shopping list
- 1 pint half-and-half shopping list
- 1 teaspoon thyme shopping list
- 4 tablespoons chopped parsley shopping list
- 1 teaspoon onion salt shopping list
- 1 teaspoon cumin shopping list
- 1 tablespoon cracked black pepper shopping list
- 1/4 teaspoon cinnamon (optional) shopping list
- salt to taste shopping list
- 1/3 cup sliced green onions shopping list
- 1/2 cup heavy cream shopping list
- sour cream and roasted pumpkin seeds as a garnish shopping list
How to make it
- 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.
- 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.
The Cookdmajor Slidell, LA
The Rating3 people
This looks great! I am really looking forward to trying it tonight. It should go well with tonights rainy weather.way2nrml in Raleigh loved it
This recipe was awesome! Thank you for sharing it.way2nrml in Raleigh loved it
Had no onion salt, so just substituted garlic salt. Soup was AWESOME!!! Thank you for sharing your personal recipe!gr8guymemphis in loved it
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