It snowed again. We didn’t get the 10 inches that was predicted, but we got a few. It was enough to make me want flannel PJ’s, blankets, a fire in the fireplace, and soup.
I know it’s not the usual time of year for pumpkin, but who cares? I can have pumpkin in August if I want. Who says pumpkin is just for Fall? Pumpkin is one of my absolute faves and I cook with it all year long. I mean, after all, Libby’s is kind enough to put it in a can and sell it to me year round, so I should be grateful and use it, right?
So anyway, I made pumpkin soup. In February.
I love it regardless of the time of year. I hope you do too!
- 1 tablespoon olive oil
- 4 tablespoons butter divided
- 1 medium onion diced
- 3 garlic cloves minced
- 1 piece of fresh ginger 1-1 1/2 inch, grated
- 1 16 ounce can pure pureed pumpkin not pie filling
- 3 cups chicken stock reduced sodium
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 1/2 cup heavy cream
Melt 3 tablespoons of butter and the olive oil in a Dutch oven over medium-high heat
Add onions and cook until almost translucent, 3-4 minutes
Add garlic and cook for another minute
Add ginger and cook while stirring for another minute, until all are soft
Add pumpkin and chicken stock, stirring to combine
Bring to a boil, reduce heat and simmer about 30 minutes
Adjust seasoning, if necessary
Stir in heavy cream and 1 tablespoon of butter
Remove bay leaves
Using an immersion blender, blend until relatively smooth. You can use a regular blender or food processor if you don't have an immersion blender, but you will probably want to blend only a couple of coups at a time
Serve in individual bowls. Add another tablespoon of heavy cream on top and swirl with a spoon
If you are feeling ambitious, a garnish of candied pumpkin seeds or pistachios would be nice
Update: I added “remove bay leaves” to the recipe. Don’t forget to remove them before blending like I did!!