Easy Pumpkin Soup Recipe

Need a recipe for a fall night when a slight chill is in the air? This easy pumpkin soup recipe will warm you up to the core while your kids are busy making jack-o-lanterns.

Choosing Fresh Pumpkin for Soup

When choosing fresh pumpkins for soup-or for any pumpkin recipes, for that matter-avoid large pumpkins. These have been bred for carving and will be stringy and have little flavor. Smaller, sweeter pumpkins are best. Pumpkins should feel heavy for their size; beware of any blemishes or soft spots.

Preparing Fresh Pumpkin for Soup

Peeling pumpkin with a vegetable peeler can be difficult because of the hard thick skins. An easier way to prepare is to cut the pumpkin into wedges with a heavy, sharp knife. Clean out the seeds and the innards, and roast flesh side down in a 350-degree oven until tender. When cool, use a heavy spoon to remove the flesh from the skin. You can then proceed with the recipe. You can also steam the vegetable; carefully cut the peel off with a heavy or serrated knife, and cut into small even-sized pieces.

Recipe for Pumpkin Soup
Ingredients You Will Need:
½ cup minced onion or ¼ cup minced shallot
3 tablespoons butter
4 cups fresh pumpkin
6 cups chicken or vegetable stock
2 cups light cream
1 teaspoon salt
Dash cayenne pepper
Dash nutmeg

Sauté onion or shallot in butter in a large saucepan until soft. Add the pumpkin to the saucepan with the stock, and bring to a boil. Reduce heat to simmer, and cook until pumpkin is tender.

Place mixture in blender or use an immersion blender, and puree until smooth. Add cream and spices to taste, and then simmer the soup until hot, but do not boil.

Pumpkin Soup Garnishes

• Brandy or cognac, add before serving
• Herbed croutons
• Sour cream, yogurt or crème fraiche
• Sprig of fresh thyme
• Sautéed wild mushrooms
• Small pieces of steamed pumpkin
• Small pieces of crispy bacon, pancetta (Italian bacon) or ham
• Toasted pumpkin seeds