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 pumpkinrecipes.org , 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!