Sunday, December 16, 2012

Pumpkin Soup

After it is all gone I discovered that the picture does not look so appetizing.  But this soup is awesome.  A friend of mine gave me the recipe.  Thanks Adele!  She had brought the soup to a potluck that I went to.  I was going crazy over it.

Those lumps are me being in a hurry to get this soup on the table.  Blend it in a food processor and you can make it thinner with chicken broth.  I don't mind it being thick but thin it to your desire.

Pumpkin Soup with Sage
The step of roasting the pumpkin is VERY important to the taste of this soup.  Whether it's canned pumpkin or fresh- it does not matter- roast it.

15 oz can or about 2 cups fresh pumpkin puree (no spices- just puree)
2 carrots, peeled and chopped
2 tablespoons butter
1 Granny Smith apple, chopped
1 large onion
1 to 2 quarts chicken broth
1 teaspoon sage
2 cups cream ( I used half and half)

Roast pumpkin in a 350 degree oven for about 20 minutes.  I turned the oven off and left it in there.  Mine was fresh pumpkin. 

Saute onions and carrots in butter until translucent   Add in apple and continue to saute.  When apple is a bit tender add in pumpkin, sage and broth.  Cover and simmer for about 40 minutes.  Puree the soup and add the cream.  Heat the soup just enough to warm it back up again.

1 comment:

grace said...

you're right about the roasting step, lori--it makes a huge difference! i love the apple in this. :)

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