Pumpkin Soup Recipe
Created by Ruth Paget
I
make this soup all year round. I have
made it from scratch beginning with baking a pumpkin just so I know how to do
it, but it is much easier to make with a canned pumpkin purée.
This
is a savory soup, which tastes good with the addition of sautéed onions as a
garnish, but they are not necessary.
You
will need an immersion blender to make this dish.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large chopped onion
-1
(15-ounce) can pumpkin purée
-1
(32-ounce) container chicken broth
-1
pint heavy cream
Steps:
1-Sauté
the onion in the olive oil for 5 minutes in a soup pot.
2-Add
the pumpkin purée, chicken stock, and water to the soup pot.
3-Bring
the soup to boil and let boil for 15 minutes.
4-Remove
the soup from the heat and let cool.
5-Insert
the immersion blender and purée until smooth.
6-Reheat
the soup and add cream.
Serve
with your favorite toast.
Bon
Appétit!
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Click here for: Ruth Paget's Amazon Books
Click here for: Ruth Paget's Amazon Books
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