hello, I have had various pumpkin soups in restaurants ranging from pretty bad to absolutely delicious. Do you have a great one that you enjoy and will share?? thanks very much, seems it would be nice to serve for Thanksgiving. God bless and thank you.
6 cups chicken stock
1 1/2 teaspoons salt
3 1/2 cups cubed fresh pumpkin
1 teaspoon fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Directions
Cut pumpkin into 1/2-inch cubes.
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Good Luck & Enjoy!
Pumpkin Soup
4 cups enriched chicken stock or low sodium canned chicken broth or vegetable borth
3 cups pumpkin puree (not flavored pie filling)
1 teaspoon ground Mexican cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons honey
2 tablespoons maple syrup
2 teaspoons chipotle puree
3/4 cup crème fraiche
Salt and freshly ground pepper
Roasted pumpkin seeds (recipe follows)
1. Bring 3 cups of the stock to a boil in a large saucepan over high heat. Whisk in the pumpkin puree, 1 teaspoon of the cinnamon, ginger, allspice, nutmeg, honey and chipotle puree. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Add more stock, if the soup is too thick.
2. Remove from the heat and whisk in 1/4 cup of the crème fraiche and season with salt and pepper to taste.
3. Mix together the remaining crème fraiche and 1 teaspoon cinnamon until combined. 4. Ladle the soup into four bowls; drizzle with the cinnamon crema and sprinkle with roasted pumpkin seeds.
Delicious with a little heat from the chipotle. I will never make a different one.
A small recipe:
Cut white pumpkin into small size. For a quantity of one cup pieces add 2 cups water and one green chilli cut to 4 pieces and boil
when it is boiled add one cup coconut milk or dissolve one pocket (100gm )coconut powder in one cup water ( it should be thick) and add to the boiling pumpkin add a little salt to taste. Remove from oven and taste it.