There is a slight chill in the air. My tomatoes are not growing like they were last week when I made Roasted Plum Tomatoes. Fall is coming, and with it, comfort food time. And what says comfort food during the fall better than pumpkin and soup?
Put the two together with a little bit of cream (well, maybe more than a little bit), and you have Creamy Pumpkin Soup. This dish is perfect for a fall evening, and my family enjoyed it.
Creamy Pumpkin Soup
- 3 cups chicken broth
- 2 cups pumpkin puree
- 1/2 cup chopped onion
- 1/2 teaspoon dried thyme
- 1 clove garlic, minced
- 6 whole black peppercorns
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup heavy whipping cream
- 1/4 cup dark molasses
- 2 tablespoons butter
- salt and pepper to taste
- sour cream and chopped green onion for garnish (optional)
Step 1 In a large pot, combine all ingredients except cream, molasses, butter and garnish and optional and bring them to a boil. Reduce heat to low and simmer for 30 minutes, uncovered.
Step 2 Using a food processor (I used a Nutri-bullet), puree the mixture in small batches. I did it one cup at a time. It's time consuming, but worth it. Return the pureed mixture to the pot as you go, and simmer over a flow flame for 30 more minutes.
Step 3. Remove from heat and stir in the cream, molasses and butter.
Pour into serving bowls. If desired, top with sour cream and green onions.
This is an easy recipe, but remind me next time not to make it at the same time as I'm “helping” my kids made a pumpkin pie. Enjoy!
This recipe is adapted from The Comfort of Cooking.
Best and Success!