I've been making a lot of things with pumpkin this month...but all sweet stuff. I decided to be brave and try something savory. I made pumpkin soup for dinner last night. I got the recipe from All Recipes and modified it a bit. I wasn't sure any of us would like it. But we all did! Even Rebecca loved it. It definitely had good flavor. And it was super easy to make. I prepped it in the morning (cooked and pureed it) and then just simmered it for a bit at dinner time. I love prep ahead meals. And I think it really adds to the flavor to let it sit for a bit. I only made a half batch, and there isn't much left. Next time I'll make the full recipe. We had it for our main dish...a light, healthy fall meal...pumpkin soup and homemade bread with homemade apple butter. But it would be good as a first course/part of a meal for guests.
Pumpkin Soup
6 cups chicken broth
1 1/2 tsp. salt
4 cups pumpkin puree
1 cup chopped onion
1 1/2 tsp. salt
4 cups pumpkin puree
1 cup chopped onion
1/2 tsp. chopped fresh thyme or 1 tsp. dried thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Heat the broth, salt, pumpkin, onion, thyme, garlic, and spices. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup with an immersion blender if necessary
Stir in the heavy cream.
I've always thought about doing a pumpkin soup at home to try, too. I've had a pumpkin-based soup at a conference in the past, but it had other things in it, too, so the pumpkin flavor wasn't the dominant taste/flavor.
ReplyDeleteIf you compared this to your butternut squash soup (the one you made for Voogts a few weeks back or so)... what would you say about it? Which do you like better?
I definitely like the squash soup better. In general I'd take squash over pumpkin any day :P But this is good for a little variety. The squash soup has sausage and beans that really give it a lot of flavor and texture. And make the squash not as predominant. They are quite different. But both worth trying.
ReplyDeleteI cook my pumpkin in the pressure cooker after scrubbing it, cutting it into sixteenths, and THEN cutting out the seeds and pulp. I throw it into the pressure cooker with the little basket in the bottom. Then I let it come up to pressure and cook it on low steam for 10 minutes. Then I remove form crock pot and let it drain as it cools. Then I use the cone shaped funnel ricer Mom used for apple sauce. I can get about 4 and 1/2 to 5 cups in a one quart freezer bag.
ReplyDeleteI forgot to mention I peel the rind off before ricing, after it cools enough to handle.
ReplyDeleteGood tips on the pumpkin. I'll have to try that sometime.
ReplyDelete