There is nothing like cool Autumn weather to make me crave a delicious bowl of soup. I'm a big fan of making vegetable soup using whatever tidbits I have in my refrigerator crisper drawer, but sometimes I want something slightly elevated. So today I decided to try a recipe for Pumpkin Soup. I found this one online and decided to give it a try, but using ingredients I have on hand. So instead of shallots I used Vidalia onion, instead of a whole pumpkin, I'm using canned, and instead of heavy cream, I'm using half & half.
Watch Me Make It
The Recipe
Ingredients
olive oil
1/2 onion, diced
3 cloves garlic, minced
1 cup water
2-3 potatoes, peeled and diced
1 box no-chicken broth
1 can pumpkin puree
2 TBSP curry powder
1 tsp cinnamon
1 tsp cumin
1/4-1 tsp red pepper flakes
salt & pepper to taste
1/4 cup half & half (optional)
Instructions
In a soup pot, add olive oil and onion. Cook until softened. Add garlic, salt & pepper, and cook about 1 minute, until fragrant.
Add 1 cup water and potato. Allow to cook/steam until potatoes soften. Flavor with a little more salt & pepper. Add more water if needed.
Once potatoes are soft, add broth and heat through. Stir in pumpkin puree.
Use an immersion blender to blend the soup until smooth.
Add spices - curry, cinnamon, cumin, red pepper, salt & pepper.
Lastly, stir in half & half. Use the amount that makes the soup your desired level of creaminess.
Garnish with a dollop of yogurt or sour cream, roasted pumpkin seeds, or a sprinkle of fresh parsley.
Serve with crusty bread or garlic breadsticks.
Variations
add in some roasted winter squash, like butternut or honey-nut squash.
garnish with roasted pumpkin seeds.
serve in gutted and baked sugar pumpkins.
instead of canned pumpkin, use roasted sugar pumpkins.
leave some potatoes or roasted squash/pumpkin pieces for a chunky version.
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