Fall is here, and time to make soups, and hearty meals. Heartwarming and comforting is what comes to mind. This pumpkin soup is all of that–warm,sweet and savory all at the same time. It contains cream; and I do use heavy cream, you can probably substitute regular milk or skim milk I figure there are 8 servings and only 1/2 cup of cream in the total so it’s not too too terrible. You can also substitute vegetable broth for chicken broth for a vegetarian style soup. It’s a smooth delicious soup, and served with a nice green salad and some crusty bread, it’s awesome! Happy Fall.
6 cups chicken / vegetable stock ( either one)
1 1/2 teaspoons kosher salt
4 cups ( 2 cans) pumpkin puree ( not pie filling – be careful)
1 medium yellow onion chopped
1/2 teaspoon dried thyme ( you can use fresh )
1 clove garlic, minced
1/2 cup heavy cream
1/3 cup maple syrup
5 whole black peppercorns, or a few grinds of the pepper mill
1 tablespoon olive oil
Heat up 1 tablespoon olive oil in a nice deep soup pot ( Le Creuset) add chopped onion and saute till translucent, add garlic and 1 1/2 teaspoons salt. When onion is translucent add stock, pumpkin, thyme, maple syrup and peppercorns. Bring to a boil, reduce heat and simmer on low flame for at least 30 minutes uncovered.
With an immersion blender, ( if no immersion blender a regular blender or food processor will do, but then you need to do in batches of 1 cup at a time and let it cool down a bit)
Blend till well combined, and simmer for another 30 minutes, uncovered. Taste for salt, the peppercorns get ground up and taste wonderful but you may want to add more pepper. Stir in heavy cream and stir well. Pour into soup bowls and enjoy!
You may want to sprinkle some fried onion rings on top. If I am pressed for time I take the onion rings right from the container ( French’s ) makes the best type and add to the soup for a little more flavor and crunch. Not too much just a taste. Of course a great crusty bread with butter and a delicious hard cheese needs nothing else but the soup.