Creamy pumpkin soup
Here is my very own self-concocted recipe for pumpkin soup that I taught at the community center tonight. Think: pumpkin is a squash... pumpkin is not always a pie.
I love this soup, especially around Thanksgiving. It is incredibly flavorful and will impress your friends and family, guaranteed. If you're not a turnip fan, leave it out and just use 2 potatoes instead. It's still great, and will taste a little less like a fart. :)
Makes 6 servings
1 Tbl olive oil
2 Tbl butter
2/3 cup chopped sweet onions
¼ cup chopped shallots
2 garlic cloves
1 potato, peeled and diced
1 turnip, peeled and diced
1 parsnip, peeled and diced
3 cups chicken broth1 can pumpkin (15oz.)
1/3 cup dry white wine (optional)
1 tsp paprika
½ tsp dried thyme (optional)
~1 cup water1 cup heavy whipping cream, divided
salt and pepper to taste
chopped fresh parsley (optional)
roasted pumpkin seeds (optional)
1. Melt butter and olive oil in a Dutch oven or large stockpot. Add onions and shallots and cook for 5 minutes, until soft. Add garlic, cook for one more minute.
2. Add stock, potato, turnip, parsnip, pumpkin, paprika, and thyme. Bring to a simmer and cook for 20 minutes, or until the vegetables are soft, stirring occasionally.
3. Cool slightly and puree with an immersion blender, or cool a little more and use a blender or food processor. Return to pot if necessary. Add water to achieve desired consistency. Stir in ½ cup of heavy whipping cream. Reheat on the stove.
Serving suggestion: Ladle soup into bowls. Top with a swirl of the reserved cream and sprinkle with chopped parsley and a few roasted pumpkin seeds.
I love this soup, especially around Thanksgiving. It is incredibly flavorful and will impress your friends and family, guaranteed. If you're not a turnip fan, leave it out and just use 2 potatoes instead. It's still great, and will taste a little less like a fart. :)
Makes 6 servings
1 Tbl olive oil
2 Tbl butter
2/3 cup chopped sweet onions
¼ cup chopped shallots
2 garlic cloves
1 potato, peeled and diced
1 turnip, peeled and diced
1 parsnip, peeled and diced
3 cups chicken broth1 can pumpkin (15oz.)
1/3 cup dry white wine (optional)
1 tsp paprika
½ tsp dried thyme (optional)
~1 cup water1 cup heavy whipping cream, divided
salt and pepper to taste
chopped fresh parsley (optional)
roasted pumpkin seeds (optional)
1. Melt butter and olive oil in a Dutch oven or large stockpot. Add onions and shallots and cook for 5 minutes, until soft. Add garlic, cook for one more minute.
2. Add stock, potato, turnip, parsnip, pumpkin, paprika, and thyme. Bring to a simmer and cook for 20 minutes, or until the vegetables are soft, stirring occasionally.
3. Cool slightly and puree with an immersion blender, or cool a little more and use a blender or food processor. Return to pot if necessary. Add water to achieve desired consistency. Stir in ½ cup of heavy whipping cream. Reheat on the stove.
Serving suggestion: Ladle soup into bowls. Top with a swirl of the reserved cream and sprinkle with chopped parsley and a few roasted pumpkin seeds.
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