Delicious Pumpkin Soup

I made this pumpkin soup and my life has been changed.  I have a few reflections upon this.

  • This soup is really good.  We’re talking I’ve made it 2 days in a row, but made enough for leftovers so I could have it for lunch tomorrow too.
  • During lunch yesterday, friends asked for the recipe (while eating it!).  That means it’s a winner.
  • There’s nothing better than when someone asks for a recipe.  My heart pitter patters.
  • This is great for spring, it’s fresh, it’s light, it’s pretty. It’s time to garden.
  • I’ve had had a freezer full of pumpkin puree for a few months and just made this soup.  My stock is dwindling down quick.
  • We are growing 2 batches of pumpkins this year,  so excited as you know how much I love my pumpkinsI really do love them.

So let’s get to it… pumpkin soup!  This is pretty easy to make, although leave enough time as it needs to simmer for an hour.

This is servings for 3, but 2 if you’re really hungry!
Ingredients:
3 cups chicken broth
1.5 cup pumpkin puree
3/4 teaspoon salt
1/8 teaspoon onion powder
1 clove garlic, minced
4 tablespoons whipping cream
3 whole black peppercorns
dried or fresh parsley to garnish

Instructions:
Heat chicken broth, pumpkin, salt, onion powder, garlic and peppercorns.  Bring to boil.
Reduce heat to low and leave on for 30 minutes, uncovered.
Transfer the soup to your food processor (a little bit at a time).  Puree the soup.
Return each batch back to a pot.
Bring to boil again, reduce heat to low and leave on for another 30 minutes, uncovered.
Stir in heavy cream.  You can substitute milk if you really have to.
Put in bowls and put parsley on top.
NOMS! ENJOY! :)

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This pumpkin puree will turn into..
A lovely meal for you.
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You can even introduce the pumpkin soup to the pumpkin seedling and explain to the seedling that one day they will grow big and strong.  You don’t have to do this but I highly recommend it!
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You can enjoy it with some tea sandwiches for a nice  lunch too.  Recipe on the sandwiches coming soon!
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Step by step behind the cut.

I tried to do a step by step as good as I could, but I was expecting guests and was juggling that with straightening up, making sandwiches and getting dressed all at the same time, so apologies if steps are missed.  Have you ever used the blow dryer (on your hair) while stirring soup over the stove? 

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Ingredients.  I pretty much make my own chicken broth from bouillon cubes all the time now. I do it for beef and vegetable broths too.  You either spend $3.99 on 1 container that has 4 cups of broth inside, or you spend $0.89 on a pack of bouillon cubes that can make 20 cups.  

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Let’s talk peppercorns too.  There they are. I don’t think I will ever run out of them.  There’s hundreds in here and I never use more than 3 at a time. 

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Make your chicken broth.

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Add your ingredients, including your pumpkin!  Now boil, and leave on low for 30 minutes.

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Now, you’ll need your food processor and 2 pots. Why, 2? Well you should really only process 1 cup at a time, so when it’s done, you’ll need to put it in another pot.  Then repeat the process a few times.

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Into the processor it goes, I know it looks like it really doesn’t need a few pulses, but it does!

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Pulse! Pulse!

Back onto the stove, bring to boil, low for 30 more minutes..

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Add your heavy cream.

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It will start to get creamy… take a little taste.. MMM.

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Creamy, deliciousness.

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Garnish with parsley.. fresh or dried.. doesn’t matter!

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Way to go pumpkin! <3

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