We cleaned out our pumpkins at Halloween and saved the meat in the freezer. It sat there for a few months so we decided we needed to cook it. It was cold out and we tried homemade pumpkin soup. It was great! We tweaked the recipe below with extra seasoning and more cream but it's a great starter for an swesome soup!
6 Cups Chicken Stock
1 1/2 teaspoons salt
4 cups pumpkin puree (we roast it like acorn squash with EVOO salt & pepper. Peels easy too)
1tsp fresh parsley
1 cup chopped onion
1/2 tsp chopped fresh thyme
1 minced clove of garlic
1/2 cup heavy whipping cream
5 whole black pepper corns
Put all ingredients except parsley and creme into a pot. Bring to a boil. Reduce to simmer for 30 minutes.
Puree the soup and bring to a boil again. Simmer and cook for another 30 minutes. Stir in heavy creme and serve it up with parsley on top.
6 Cups Chicken Stock
1 1/2 teaspoons salt
4 cups pumpkin puree (we roast it like acorn squash with EVOO salt & pepper. Peels easy too)
1tsp fresh parsley
1 cup chopped onion
1/2 tsp chopped fresh thyme
1 minced clove of garlic
1/2 cup heavy whipping cream
5 whole black pepper corns
Put all ingredients except parsley and creme into a pot. Bring to a boil. Reduce to simmer for 30 minutes.
Puree the soup and bring to a boil again. Simmer and cook for another 30 minutes. Stir in heavy creme and serve it up with parsley on top.
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