harvest soup
I have a good friend that lives in New Jersey. She makes this soup every fall and was nice enough to share it with me. Now I also make it every fall.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 tablespoons butter
- 1/2 medium onion, minced
- 2 - shallots, minced
- 1 stalk celery, minced
- 1 - carrot, peeled and minced
- 2 cups canned pumpkin
- 2 cups chicken broth
- 1 cup half and half
- 1/2 cup heavy cream
- 1/4 cup orange juice
- 1/4 cup chardonnay
- 3/4 teaspoon salt
- 2 dashes hot red pepper sauce
- 1 cup sour cream
- 1 teaspoon fresh chives, chopped
- 2 teaspoons orange zest, grated
How To Make harvest soup
-
Step 1Heat butter in saucepan over medium heat. Add onions, shallots, celery and carrot. Cook, stirring constantly, until softened,, about 7 minutes. Stir in pumpkin and chicken broth and simmer uncovered 10 minutes.
-
Step 2Transfer to blender or food processor and puree until smooth. (I used an emersion blender). Return to saucepan. Stir in half & half, cream, orange juice and chardonnay. Heat until lightly boiling. Reduce heat and simmer uncovered for 10 minutes.
-
Step 3Meanwhile combine sour cream, chives and orange zest in a small bowl. Season soup to taste with salt and hot red pepper sauce.. Top each serving with a dollop of sour cream mixture.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Diet:
Vegetarian
Diet:
Wheat Free
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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