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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 10 |
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What would fall be without the wonderfully rich pumpkin soup! I serve this for Thanksgiving especially in a beautiful decorative soup Tureen. I also have beautiful pumpkin bowls which make this dish so nice for company! Read more ! Ingredients:
1 large onion, chopped fine |
1 stick butter |
6 slices of bacon, cooked to the just crisp stage and crumbled(in m icrowave on paper towels for 3 to 4 minutes) |
3 to 4 cups fresh cooked pumpkin(this can be done in the microwave!see directions below) or canned pumpkin puree(not pumpkin pie mix kind). |
1 1/2 tablespoons minced garlic |
5 or 6 fresh carrots (chopped) |
4 cups chicken broth or stock |
1 cup chopped celery |
1 pint half-and-half |
1 teaspoon thyme |
4 tablespoons chopped parsley |
1 teaspoon onion salt |
1 teaspoon cumin |
1 tablespoon cracked black pepper |
1/4 teaspoon cinnamon (optional) |
salt to taste |
1/3 cup sliced green onions |
1/2 cup heavy cream |
sour cream and roasted pumpkin seeds as a garnish |
Directions:
1. For fresh pumpkin:
2. Wash the exterior of the pumpkin in cool or warm water, no soap.
3. Cut the pumpkin in half and scrape the insides.
4. I find a heavy ice cream scoop works great for this.
5. Remove the stem, and put the pumpkin into a microwaveable.
6. You may need to cut the pumpkin further to make it fit but try to keep in as big a piece as possible for ease of removing the pumpkin meat.
7. Put a couple of inches of water in the bowl, cover it, and put in the microwave
8. Cook the pumpkin until soft, usually anywhere from 15 to 25 minutes depending on size.
9. Soup:
10. In large soup pot, Saute onions, garlic, celery in butter until tender.
11. Add stock,pumpkin and carrots and bring to a boil.
12. Lower heat and cook until carrots are tender, about 20 minutes.
13. Puree soup in small batches in blender or food processor until smooth.
14. Return to pot and add thyme, cumin, parsley, and cracked pepper and bring to another boil.
15. Lower heat to low, stir in half and half,green onions, and bacon and season with salt to taste.
16. Continue to cook on low heat for another 10 to 15 minutes.
17. Stir in heavy cream.
18. Spoon into individual soup bowls or in soup tureen.
19. Top with a little sour cream and roasted pumpkin seeds or additional green onions and bacon bits.
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