Yum Pumpkin Soup - Beer Girl Cooks

Pumpkin Soup

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.

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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?


 

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So anyway, I made pumpkin soup.  In February.

 

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I love it regardless of the time of year.  I hope you do too!

 

Pumpkin Soup

Ingredients

  • 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

Instructions

  1. Melt 3 tablespoons of butter and the olive oil in a Dutch oven over medium-high heat
  2. Add onions and cook until almost translucent, 3-4 minutes
  3. Add garlic and cook for another minute
  4. Add ginger and cook while stirring for another minute, until all are soft
  5. Add pumpkin and chicken stock, stirring to combine
  6. Add spices
  7. Bring to a boil, reduce heat and simmer about 30 minutes
  8. Adjust seasoning, if necessary
  9. Stir in heavy cream and 1 tablespoon of butter
  10. Remove bay leaves
  11. 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
  12. Serve in individual bowls. Add another tablespoon of heavy cream on top and swirl with a spoon

Notes

If you are feeling ambitious, a garnish of candied pumpkin seeds or pistachios would be nice

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https://beergirlcooks.com/pumpkin-soup/

Update: I added “remove bay leaves” to the recipe.  Don’t forget to remove them before blending like I did!!

13 Responses to Pumpkin Soup

  1. I have been SO COLD for days on end! I wish I could taste it right now. It’s worth a trip to the store tomorrow to pick up the ingredients and will try it tomorrow! I think it just might warm me up. Thanks!

    • LOL! Thanks Mags. I’m glad you find the new site easy and it’s totally worth it to make the soup! I think you will like it.

  2. I love pumpkin all year, so this one will be a go-to recipe. I think I’d use my Vitamix. My next goal is homemade pumpkin creamer so I don’t have to wait all year!

    • I think this would be fantastic made with a Vitamix! Let me know if you figure out the pumpkin creamer!

  3. This awful snow will not stop. I swear, I am SO done. But the snow does not agree.
    This soup is a perfect antidote, though! I love it. Thank heaven for year-round canned pumpkin!

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