Saturday, September 10, 2016

Creamy Pumpkin Soup

I can't help it; it's fall! You don't have to have made it to the Autumnal Equinox to declare fall; the weather does it for you. (Well, that and Starbucks' annual unveiling of the Pumpkin Spice Latte.)


3 cups chicken stock
¾ t. salt
1 15 oz. can pumpkin puree
½ cup chopped onion
¼ t. thyme
1 clove garlic, minced
2 whole black peppercorns
¼ cup heavy whipping cream
fresh parsley to garnish

In a saucepan, heat stock, salt, pumpkin, onion, thyme, garlic and peppercorns. Bring to a boil, reduce heat to low, and simmer uncovered 30 minutes or until onions are tender.

Puree the soup in batches, 1 cup at a time, using a blender or food processor (immersion blenders don't usually take care of all the onions, and this is a cream soup).

Return soup to saucepan, bring back to a boil, and simmer uncovered another 30 minutes, or until the soup has thickened. Stir in heavy cream, pour into bowls and garnish with fresh parsley.

Serves 4.

Shamelessly stolen from the Internet and tweaked by Suzanne Houghton. Because that's how I roll.

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