Here's a delicious recipe for Pumpkin Soup tailored for a larger pumpkin variety, such as a sugar pumpkin or a standard carving pumpkin (though sugar pumpkins are preferred for their sweeter, denser flesh). It serves 6-8 and takes about 1 hour and 15 minutes total, including roasting time.
Pumpkin Soup
Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 6-8
Ingredients:
– 4 to 5 cups of canned pumpkin puree (not pumpkin pie filling, which contains added sugar and spices).
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream (or coconut milk for a dairy-free option)
– 1 teaspoon ground nutmeg
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– Salt and black pepper to taste
– 2 tablespoons butter
– Optional: 1/4 cup sour cream or creme fraiche for garnish
– Optional: Fresh thyme or parsley for garnish
Instructions:
1. Saute Aromatics: In a large pot, heat 2 tablespoons olive oil and the butter over medium heat. Add the chopped onion and saute for 5-7 minutes until translucent. Stir in the garlic and cook for 1-2 minutes until fragrant.
2. Combine and Simmer: Add 4-5 cups canned pumpkin puree, 4 cups vegetable or chicken broth, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and salt and pepper to taste. Stir well, bring to a gentle boil, then reduce heat and simmer for 10 minutes.
3. Blend: Use an immersion blender to puree until smooth (or blend in batches). Stir in 1 cup heavy cream (or coconut milk), adjusting consistency with more broth or water if needed.
4. Serve: Ladle into bowls, garnish with sour cream or creme fraiche and fresh thyme or parsley if desired.
Notes
A standard 15-ounce can of pumpkin puree is about 1.75 cups, so you'll need 2.5 to 3 cans (around 37.5-45 ounces total) to reach 4-5 cups. Check labels to ensure it's 100 percent pure pumpkin.
