Savory Pumpkin Soup

Susan Feliciano

By
@frenchtutor

This is not a sweet soup, although pumpkin itself is slightly sweet even without sugar. Just one more way to use up those jack-o-lanterns next month!
This starts with a standard French Mirapoix mix (carrot, onion, celery, finely chopped) which, if you like to save time, you can get in the freezer section.
This is also good with toasted pumpkin seeds sprinkled on top.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

3-4 c
cooked pureed pumpkin
1
onion, finely chopped
4
carrots, grated or finely chopped
2 stick
celery, finely chopped
3 Tbsp
butter
1 c
chicken or vegetable broth (more or less, depending on how "liquid" your pumpkin is)
4 Tbsp
fresh parsely, chopped
1 Tbsp
minced garlic
2 tsp
fresh thyme, chopped
1/2 tsp
salt, and pepper to taste
1 pt
half-and-half

NOTE: IF YOU USE CANNED PUMPKIN, YOU WILL NEED MORE LIQUID IN THIS SOUP. COOKED, FRESH PUMPKIN IS MORE LIQUID ON ITS OWN.

Directions Step-By-Step

1
In a large soup pot, sauté the onions, carrots, and celery in butter until tender. Stir in remaining ingredients EXCEPT the half-and-half. Cover and simmer for 15 minutes, stirring occasionally. Taste and adjust seasonings.
2
Add the half-and-half and stir over medium heat until heated through.
3
Serve with garlic-butter croutons if desired.

To make homemade croutons, butter several slices of stale-ish bread on one side, and sprinkle with garlic powder. Cut into cubes and place in a shallow baking pan. Heat in a 350° oven, stirring every few minutes, until toasted and crisp.
4
This soup can be frozen BEFORE you add the cream. When ready to finish, just thaw and heat, then stir in the pint of half-and-half.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy