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.
3-4 ccooked pureed pumpkin
1onion, finely chopped
4carrots, grated or finely chopped
2 stickcelery, finely chopped
1 cchicken or vegetable broth (more or less, depending on how "liquid" your pumpkin is)
4 Tbspfresh parsely, chopped
1 Tbspminced garlic
2 tspfresh thyme, chopped
1/2 tspsalt, and pepper to taste
NOTE: IF YOU USE CANNED PUMPKIN, YOU WILL NEED MORE LIQUID IN THIS SOUP. COOKED, FRESH PUMPKIN IS MORE LIQUID ON ITS OWN.
How to Make Savory Pumpkin Soup
- 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.
- Add the half-and-half and stir over medium heat until heated through.
- 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.
- 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.