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November 18, 2011

Creamy Pumpkin Soup...

Welcome to the first foodie friday post! 

From time to time I will be posting recipes that I've tried & loved.
I know that I've missed the Halloween mark but wanted to post this Creamy Pumpkin Soup recipe while you can still get a fresh pumpkin!

This is a blend of a recipe that I found on , one featured in O Magazine, and whatever else I added :)

Creamy Pumpkin Soup


                       2 lb. pumpkin (peeled, seeded, & cut into 1/2 inch cubes)
                       2-3 tablespoons butter or margarine.
                       1 medium onion, finely chopped.
                       2 teaspoons finely chopped garlic.
                       3 cups chicken stock.
                       1 heaping tablespoon tomato paste.
                       1/4 cup grated parmesan.
                       1 teaspoon salt.
                       1 teaspoon pepper.
                       1 tablespoon ceyenne pepper.
                       1/2 cup half & half or heavy cream.


Melt butter in a 4-quart saucepan over medium to medium-high heat. Add onions, garlic, salt, pepper and cook for about 4 minutes or until tender.    

Add pumpkin, tomato paste, ceyenne pepper, and cook for 2-3 minutes or until slightly tender.

Stir in chicken stock, blending well. Bring to a boil, reduce heat, cover and let simmer for 15-20 minutes, stirring occasionally.

Transfer in batches to a food prosessor. Cover tightly and blend until smooth.
(Careful when opening, mine seems to spray a little when I reopened and it was hot)       

Put blended soup back into sauce pan on low heat. Stir in half & half, parmesan cheese, and let cook for just a minute longer.

Serve & enjoy!

A perfect addition to any fall meal.

Let me here your thoughts!


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