Pumpkin Soup
This delightful recipe showcases the essence of fall with its creamy and comforting pumpkin soup. Roasted pumpkins are transformed into a velvety-smooth puree, blended with warm spices and a touch of sweetness. Each spoonful of this soup is a luxurious experience, perfect for cozy autumn evenings. Serve piping hot with a swirl of cream for a finishing touch.
— Constant Cookbook
Ingredients
- 2 whole Pie Pumpkins
- 1 quart Vegetable Or Chicken Stock
- 1/2 cup Heavy Cream
- 1/3 cup Maple Syrup
- Dash Of Nutmeg
- Salt To Taste
- Extra Cream, For Serving
Instructions
- Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
- In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again. Season with salt to taste.
- Reheat if you need to, or just go ahead and serve!
Cook Time
1H
Prep Time
PT5M
Yield
8
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