This rich and creamy soup has fewer ingredients than most homemade soups, but the result tastes gourmet. This pumpkin soup is quick, simple and can be stored for several days in the refrigerator. It can also be kept in the freezer for a few months. The savory flavor comes as a surprise to those expecting the sweetness of a pumpkin pie.
The same recipe can be used with cooked butternut squash. Serve this soup as a first course with almost any fall or winter entree including holiday meals. Lower sodium and reduced fat ingredients may be substituted as desired, but using a lower fat cream product will yield a slightly different texture. It is not recommended that fat free products be used or a creamy texture will not be achieved.
Kitchen Tools Required
- Measuring spoons
- Measuring cup
- Blender or food processor
- One medium saucepan or small Dutch oven
- Chopping board
- Sharp knife
- Large spoon
Ingredients
- Two cans (15 ounces each) pumpkin puree - Do not use pumpkin pie filling
- Two cans (14 ounces each) chicken broth
- Two tablespoons unsalted butter
- One chopped yellow onion
- One chopped shallot
- One cup heavy whipping cream
- Two tablespoons sour cream
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 teaspoon kosher salt
Instructions
- Saute the chopped onion and shallot in butter in a medium saucepan until tender. Add one can of chicken broth and stir well. Bring mixture to a boil, cover, reduce heat and simmer for fifteen minutes. Transfer the broth mixture to a blender or food processor container and process until smooth.
- Return the mixture to the saucepan and add the remaining can of chicken broth. Add the pumpkin puree, salt, ground cinnamon, and ground ginger. Stir well. Bring this mixture to a boil, cover and reduce the heat and simmer for ten minutes. Stir occasionally.
- Stir in whipping cream and heat through. Do not boil. When serving, top with a dollop of sour cream or with warm croutons as in the recipe below.
Cinnamon Croutons
- Four slices whole wheat bread (pumpernickel or sour dough can also be used)
- One tablespoon brown sugar
- Two tablespoons butter, softened
- 1/4 teaspoon ground cinnamon
Preheat oven to 400 degrees. Bake bread slices on baking sheet bare until top side is lightly browned. Combine melted butter, brown sugar and cinnamon in a small bowl. Spread butter mixture evenly over unbrowned side of each bread slice. Place bread buttered side up on a baking sheet. Bake until bread is crisp and topping is bubbly. Remove and allow bread to cool slightly. Cut bread into small triangles or squares and use to top individual soup servings.
Lori Cooper - Writing gives me a voice. Perhaps, that voice will be heard around the world, across the universe, or just in my own head. As long as I ...
