Pumpkin Soup
Autumn flavors are great flavors for me. Cinnamon, nutmeg, allspice…are all warm, distinct and flavorful tastes that scream Fall. Among those flavors, is of course Pumpkin. Growing up, I had one pumpkin dish a couple times a year…pumpkin pie. To that, in the last few years, I’ve added pumpkin ravioli. And just recently, I started making pumpkin soup. In this recipe video, I show you how to make a simple pumpkin soup that I know you’re going to love. In the video, you’ll notice that I use pumpkin pie filling, which you can use, but I actually prefer using unsweetened pumpkin puree and those directions are what you’ll find below. If you like the soup on the sweeter side, you can use the pie filling. Either gives you a great pumpkin taste. Hope you enjoy this soup as much as I do!!
Recipe Overview and Keys to Success
To make the best Pumpkin Soup make sure you pay attention to the following:
- Know your sweet and heat. Pumpkins have a fair amount sugar in them and the sweetness can really come out in the soup. So, make sure you taste the soup before adding the honey. I also like to add some jalapeno, as heat goes really well with sweet, but make sure to taste the jalapeno beforehand so you don’t go overboard, in case it’s a really hot pepper
- Go easy on the spices. They are strong and a little bit goes a long way. It’s easy to add more; tougher to remove
RECIPE FOR PUMPKIN SOUP
Ingredients for Pumpkin Soup (makes 6 – 8 servings)
- 1 can unsweetened pumpkin puree
- 1 large onion, diced
- 1 large carrot, diced
- 1 large stalk of celery, diced
- 1/2 a jalapeno pepper, chopped
- 2 garlic cloves, chopped
- 6 - 7 sage leaves chopped
- 2 quarts chicken stock
- 1/4 cup cream
- 1 – 2 tablespoon honey
- 1 teaspoon allspice
- 1 teaspoon thyme
Making the Soup
- In a large soup pot, saute the onions, carrot, celery, pepper, and garlic in olive oil over medium heat until the onions are translucent; season with salt and pepper
- Add the thyme, and the pumpkin puree; season with salt and pepper
- Add the chicken stock and simmer until the carrots are tender
- Add the allspice and sage, and blend until the soup is smooth
- Add half the honey, and half the cream, blend again and taste
- If not sweet, or creamy enough for your tastes, add more of both/either. Re-season with salt and pepper if needed, and blend a final time.
- For a garnish with this soup, I like to drizzle a bit of good balsamic vinegar over the top, along with a few bits of finely chopped fresh sage leave; it’s perfect
Hope you enjoy this pumpkin soup as much as I do.
Wine Recommendation: For this, and many pureed soups, I’d recommend a champagne or sparkling wine. It both cuts through the rich soup, and the bubbles provide a nice contrast in “texture”. If you really want a still wine, I think a full bodied white wine like Chardonnay or Viognier would work.
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