Pumpkin Soup is one of those classic Fall/Winter recipes that is always a staple. Similar to that quilted Burberry coat you wear year after year and accessorize with a different scarf. Same thing. People add chipolte, pumpkin pie spice, cinnamon, you name it they’ll add it to pumpkin soup. Call me boring but I like my pumpkin soup plain, with just the flavors of pureed pumpkin, chicken broth and cream.
Simple ingredients make up this impressive dish. Chicken broth, purred pumpkin, cream,
onion and thyme all come together make a comforting soup in about an hour. What’s more to love right? Although I love to cook soup all day on the stove… Sometimes, one that comes together last minute is even better. After a long day on the slopes who has time to cook the rest of the day? Am I right?
6 cups chicken stock
1/2 teaspoon salt
4 cups pumpkin puree
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
3 cloves garlic, minced
1/3 cup heavy whipping cream
1. Heat stock, salt, pumpkin, onion, thyme, and garlic. Bring to a boil, reduce heat and simmer for 30 minutes uncovered.
2. Puree the soup in small batches using a food processor or blender.
Return to pan, with heat on low, and simmer for another 30 minutes, uncovered. Stir in heavy cream.