Best Pumpkin Soup
From dmajor 16 years ago
- 35 minutes to make
- Serves 10
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!
Ingredients
- 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.
- 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.
The Rating
Reviewed by 3 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
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This recipe was awesome! Thank you for sharing it.
way2nrml
in Raleigh loved it
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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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