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Savory Pumpkin Soup

S Caron Recipe by

Savory Pumpkin Soup

This rich, savory pumpkin soup is fabulous on a cool day. 4

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  • Prep Time 10 min
  • Total Time 45 min
  • Servings 0
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Pumpkin Recipe #3: Pumpkin Soup  

As prepared by S Caron

This is the third post in our Pumpkin Series this week. We have more pumpkin recipes to come, so keep checking back!

If all you associate pumpkins with is Jack O'Lanterns and pumpkin pies, then you are seriously missing out. Pumpkin is delightful in everything from pancakes to pastas. And, it even makes mouthwatering good soup.

Yes, soup.

Sweet dishes are certainly popular with this delicious squash, but it's also amazing in savory dishes too.  Like its cousin, butternut squash, it works well with herbs (think sage, thyme, parsley) and spices (cloves, nutmeg, cinnamon, chile powders).

My version of Pumpkin Soup (there are many, mine is but one) combines pumpkin puree with sweet caramelized onions, sage, rosemary, garlic and a hint of apple cider. The flavors cook slowly together, developing a mouthwatering aroma and flavor.



Serve it with a sprinkling of crisp bacon on top. Or, for a vegetarian version, use crispy shallots (cut the shallots into thin strips and fry in a bit of oil until browned. Remove to a paper towel and sprinkle with salt).

Want to make the presentation absolutely fabulous?  Take this strategy from my family ... When my aunt used to make pumpkin soup for Thanksgiving, she'd serve hers in a hollowed out pumpkin shell. It's a beautiful (albeit fussy) presentation. If you have the time, and want to make the effort, you could also serve this in small, individual-sized pumpkin shells.

And if you do that, save the pumpkin seeds and roast them. Delish!

Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah's Cucina Bella.


See Recipe

Savory Pumpkin Soup

Ingredients

2
tbsp olive oil
1
sweet onion, finely diced
4
cups vegetable or chicken broth
2
cloves garlic, crushed
3
cups pumpkin puree
1/4
cup apple cider
1
tbsp chopped fresh sage
1
tbsp chopped fresh rosemary
1
tsp sweet Hungarian paprika
salt
and pepper, to taste

Directions

  • 1 Heat olive oil in a Dutch oven on a burner set to medium heat. Add the onion and cook until soft and browned, about 10 minutes.
  • 2 Add the broth, garlic, pumpkin puree, apple cider, sage, rosemary, paprika, salt and pepper to the pot. Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
  • 3 Remove the lid and stir well. Use a stick blender to puree the soup (you want to break down the onions and any large pieces of herbs).
  • 4 Serve warm.
  • 5 If desired, garnish with crispy bacon, shallots or croutons.
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