Monday, August 10, 2015

Savory Pumpkin Soup Recipe

Photo: David Wagner

Pumpkin is Wonderful in Savory Dishes, Too

Until last winter, I had not tried pumpkin soup. On a cold, rainy day, we went shopping. By lunch, we were starving. We went to a sandwich shop. Their soup of the day was pumpkin. I really wanted soup with my sandwich to help me warm up, so I decided to try it.
Wow, I loved it and regretted not having had it before. Pumpkin soup is great!

Pumpkin Soup Recipe 
Photo: Maliz Ong

  • 3 lbs. peeled pumpkin, cut into 1 inch cubes
  • 3 cups chicken broth, plus enough water to cover pumpkin
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 3 tbsp. butter, softened
  • 1 cup heavy cream
  • 1 tsp. rum extract
  • Salt and pepper to taste
  • Sprinkle with nutmeg

Combine all ingredients except butter, cream and rum extract in a large sauce pan. Bring to a heavy boil, then reduce heat to a simmer. Cover and cook until pumpkin is tender, about 15 to 20 minutes. Put pumpkin mixture in a blender and puree. Return to pan. Add butter and beat in with a wire whisk. Add heavy cream and rum extract. Gently blend with wire whisk. Thin with chicken broth or cream if the soup is too thick. Reheat and serve. Serves 4 to 6.

Pumpkin and Vegetable Soup Recipe (bulk freezer recipe)

Do you like pumpkin soup?
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