Pumpkin Soup

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! You can make it with pie pumpkins as well if it’s not Halloween time.  

Creamy Roasted Pumpkin Soup

6 Cups Chicken Bone Stock

1 1/2 teaspoons salt

4 cups roasted 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

2 minced cloves of garlic

1 cup heavy whipping cream

5 whole black pepper corns

Garlic Salt & Cracked Pepper

Put all ingredients except parsley and creme into a pot. Bring to a boil. Reduce to simmer for 30 minutes.

Puree the soup (emulsion blender, food processor, or plain old blender) and bring to a boil again. Simmer and cook for another 30 minutes. Stir in heavy creme, season as needed with garlic salt and cracked pepper  and serve it up with parsley on top.