|Incredibly yummy pumpkin soup topped with sour cream and chives|
Maybe I've simply led a sheltered life, but until a few years ago I had never eaten anything made with pumpkins other than pumpkin pie (unless you count the Dunkin' Donuts inundation we get at a certain time of year with all of their muffins and donuts).
I had no clue exactly how versatile the pumpkin is - nor did I realize that in certain parts of Italy, the pumpkin is a staple in cooking and has been for centuries. I learned all of these things when I bought a cookbook a few years ago that has hundreds of recipes for using pumpkin. Who'd a thunk it? Pumpkin, this staple of pies in thousands (if not millions) of households every Thanksgiving, ALSO in hundreds of different recipes? I certainly never would have realized it!
One of those hundreds of things I hadn't tried until recently was pumpkin soup. Pumpkin and butternut squash can be used interchangeably and I have certainly made many different versions with butternut squash but for some reason I simply hadn't tried it with pumpkin.
I've since remedied that! Unfortunately, at this time of year here in New England, I had to settle for canned pumpkin (I much prefer roasting and pureeing a whole pumpkin myself but that's difficult to do when there are none to be had!). Even with canned pumpkin, it was still a hit even with my 17 year old that swears he hates pumpkin (he had two bowls!).
If you try it, let me know what you think in the comments.
|Prepping the ingredients - I made a double batch |
since it was going with us to a dinner party
- 1/4 cup butter (1/2 stick)
- 1 cup chopped onion (approx. 1 medium onion)
- 3 garlic cloves, minced
- 2 tsp mild curry (I use the Penzey's Sweet Curry exclusively - other curries can be WAY too hot for my wimpy palate)
- 1 tsp salt (use more or less to taste)
- 1/2 tsp coriander
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp freshly ground dried rosemary
- 1 tsp cinnamon
- dash nutmeg
- 3 cups chicken broth
- 15 oz. can pumpkin
- 1 cup applesauce
- 1/4 cup sugar
- 1 cup light cream or half and half
- sour cream and chives for garnish
|Stirring in the spices after sautéing the onions and garlic|
- Melt the butter in a large, heavy bottomed pan
- Sauté the onion until soft (about two to three minutes)
- Add the garlic and cook until fragrant (about 30 seconds to one minute)
- Add curry, coriander, salt, black pepper, rosemary, cinnamon and nutmeg and cook for one minute to toast the spices
- Add the chicken stock and bring to a boil
Stirring the chicken stock into the onion/garlic mixture
- Reduce heat to a simmer and cook uncovered for 20 minutes
- Stir in the pumpkin, cream, applesauce and sugar. Bring back to a simmer and cook for an additional five minutes
Stir in the pumpkin, cream, applesauce and sugar
- Either use a stick blender and blend well in the pan or allow to cool for ten minutes or so and pour into a blender in small batches and blend until creamy. Combine all batches from blender and stir well
Using a stick blender to combine all the ingredients until smooth
- Serve with a dollop of sour cream and chopped chives
Ready to eat!