Fall is upon us and Thanksgiving is on the way. This delicious soup recipe is a fantastic way to settle in to the season. The perfect recipe for family gatherings, dinner with friends, or simply curling up at home for a comfy night in. We highly recommend roasting your own fresh pumpkin (directions included,) but you can certainly substitute canned pumpkin puree to save time.
Creamy Pumpkin Soup
Total Time: 50 Minutes
Yield: 4 Servings
2 Tablespoons Butter
1 Onion, Diced
2 Carrots, Peeled & Diced
1 Apple, Peeled & Diced
2 Cups Fresh Pumpkin, Roasted & Diced (see roasting instructions below)
1 Tablespoon Fresh Sage Leaves, Chopped
3 Cups Chicken Stock
1 Cup Heavy Cream
Salt & Freshly Ground Pepper To Taste
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender.
Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
Add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil.
Season, to taste, with salt and pepper.
Roast Pumpkin Instructions
To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.