pumpkin soup
If you don't have fresh sage and thyme, use a teaspoon or so of dried thyme leaves and one of sage. Add more after you taste it so you don't overpower the pumpkin flavor. I used Libby canned pumpkin puree but you could roast your own pumpkin or squash and blend until smooth before adding it to the soup. This soup is easy to eat and digest. Plus it is a gorgeous fall color!
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- FOR THE SOUP:
- 4 tablespoons butter
- 1 small sweet onion
- 1 tablespoon garlic
- 5 sprigs thyme, leaves
- 2 large sage leaves, fresh
- 2+ cups poultry stock
- 2 1/2 cups pumpkin puree
- 1 to 3 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon brown sugar
- 1/2 cup heavy cream
- 1/2 cup whole milk
How To Make pumpkin soup
-
Step 1Melt butter in a large saucepan, sauté finely chopped onion in butter until it softens, add garlic, fresh thyme leaves and finely chopped fresh sage leaves.
-
Step 2Add stock and pumpkin puree and stir on medium low heat until combined and beginning to steam. Use immersion or regular blend to blend until smooth.
-
Step 3Add salt, pepper and brown sugar to taste. I liked 2 teaspoons of salt at least and a heaping tablespoon of brown sugar. Season with a little first, taste and add more if needed.
-
Step 4Add cream and milk and heat to eating temperature. Do not bring to a boil. Just heat it through.
-
Step 5Enjoy with a swirl of sour cream or goat cheese and some toasted pumpkin seeds on top if you are feeling fancy.
- 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
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Gluten-Free
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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