There is nothing more comforting than a giant bowl of homemade soup. Tonight I am cozying up with one of my favorites, Hearty Pumpkin Soup. It’s the ultimate satisfying dinner during this time of year. I topped it with a swirl of cream, crunchy pumpkin seeds and fresh herbs. What is your favorite soup this time of year?
One reason I love soup for dinner is because after a long day at work it’s ridiculously easy to heat up a bowl of soup and make a side salad to go with it. On Sunday, I’ll make a giant pot of soup (sometimes I’ll double the recipe and freeze it) and I just re-heat it throughout the week. Incase you didn’t know soups freeze beautifully and it’s a handy thing to have in your freezer when you’re having one of those “what’s for dinner” moments.
Prep Time
15 mins
Cook Time
1 hour
Total Time
1 hour and 15 minutes
Ingredients
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy cream
Freshly ground black pepper to taste
Instructions
- Heat stock, salt, pumpkin, onion, thyme, and garlic. 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 pumpkin seeds and sour ceam, if desired.
