Savory Pumpkin Soup
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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- 3-4 c
- cooked pureed pumpkin
- onion, finely chopped
- carrots, grated or finely chopped
- 2 stick
- celery, finely chopped
- 3 Tbsp
- 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
NOTE: IF YOU USE CANNED PUMPKIN, YOU WILL NEED MORE LIQUID IN THIS SOUP. COOKED, FRESH PUMPKIN IS MORE LIQUID ON ITS OWN.
1In 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.
2Add the half-and-half and stir over medium heat until heated through.
3Serve 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.
4This 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.