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Wednesday, October 3, 2012

Creamy Pumpkin Soup

Creamy Pumpkin soup

small pumpkin
vegetable stock
whipping cream
salt, pepper
sour cream

  • Slice the pumpkin into 2 inch thick slices. Drizzle with olive oil and place on a baking sheet. Cover with aluminum foil and bake at 350 degrees until very soft.
  • Remove hard skin and blend the flesh in a food processor until pureed. (About 2 cups of pumpkin puree should be good.)
  • Put into a soup pot with 1 cup of vegetable stock.
  • Puree ½ of an onion and add to the soup.
  • Add ½ cup of whipping cream (not to be confused with whipped cream!) to give it a creamy texture.
  • Simmer for at least 45 minutes.
  • Add salt, fresh ground peppercorn, and scallions to taste.
  • Should be served piping hot.
  • A dollop of sour cream adds a little extra.

If you like thinner soup, add more vegetable stock
If you like thicker soup, add more pumpkin puree.
If it is not creamy enough add more whipping cream.   

Pumpkin Soup
Picture borrowed from

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