This delicious soup is made with fresh pumpkins or squash. We used this fresh pumpkin soup recipe for our recent Fall picnic, but it is ideal for any chilly night. You can try topping off the pumpkin soup with tasty grated Gruyere cheese, caramelized pecans and fresh cilantro. For an impressive twist, serve this fall soup to friends or family in a warm, crusty bread bowl! Print the recipe below to try for yourself.
Fresh Pumpkin Soup Ingredients List
5 lbs of pumpkin or squash
3 tbsp olive oil
4 tbsp butter
2 Yellow Onions – diced
7 sprigs of fresh thyme, plus extra leaves to garnish
7 cups of chicken stock
1 ¼ cups of heavy cream
2/3 cup of Gruyere cheese – coarsely grated
Salt and freshly ground black pepper to taste
Fresh Pumpkin Soup Recipe Photographed by SWolfe Photography
Servings |
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- 5 lbs pumpkin or favorite squash
- 3 tbsp olive oil
- 4 tbsp butter
- 2 yellow onions - diced
- 7 sprigs fresh thyme plus extra to garnish
- 7 cups chicken stock
- 1 1/4 cups heavy cream
- 2/3 cup Gruyere cheese - coarsely grated
- to taste salt and fresh cracked pepper
Ingredients
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- Peel the pumpkin, scoop out the seeds and cut into chunky pieces. Toss with olive oil and roast on a pan in an even layer until tender (approx. 35 minutes). Melt butter in pan and add the onions, half the thyme leaves. Cover and cook gently for about 10 minutes until the onion is very soft but not browned. Add the roasted pumpkin and chicken stock to the pan. Cover and simmer gently for 20 minutes. Let the soup cool. Once cool blend in a food processor until smooth. Return the pot to a medium heat and bring back to a gentle simmer. Stir in the cream and adjust the seasoning to taste. Ladle the soup into warmed bowls and swirl in more cream if desired. Top with grated cheese, cilantro and pecans and serve.
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