I hesitated to include this recipe today because I have only made it once! I loved it! However, my kids are not really the "Peter, Peter Pumpkin Eater" type (except Amelia, who loves pumpkin pie). Dan....well he could take it or leave it. Since this is my most favorite time of year....here's the recipe I'm sharing today.....
Pumpkin Soup
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley (I used dried)
1 cup chopped onion
1/2 teaspoon chopped fresh thyme (I used dried)
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns (I actually crushed them just a little bit)
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Enjoy!
Please visit Therese for more wonderful recipes.
Pumpkin Soup
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley (I used dried)
1 cup chopped onion
1/2 teaspoon chopped fresh thyme (I used dried)
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns (I actually crushed them just a little bit)
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Enjoy!
Please visit Therese for more wonderful recipes.
1 comment:
YUM! May have to try it for Halloween!
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