Pumpkin Soup

2012-10-20
pumpkin soup recipe
  • Yield : 1 Pot
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 60m

This is a traditional American recipe for a classic soup of pumpkin flesh and onion cooked in chicken broth that’s finished with whipping cream.

Ingredients

  • 1.4l (6 cups) chicken broth
  • 900g (2 lbs) pumpkin flesh, chopped
  • 200g (1/2 lb) onion, thinly sliced
  • 1 garlic clove, minced
  • 1 1/2 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp freshly-ground black pepper
  • 120ml (1/2 cup) whipping cream, warmed

Method

Step 1

In a covered saucepan, heat all ingredients (except cream) to boiling. Reduce heat and simmer the mixture, uncovered, for about 20 minutes. Add a lid and gently simmer the mixture for a further 20 minutes. Reduce the heat and stir the warmed cream into soup (warm gently in a microwave before adding).

Step 2

Serve immediately, garnished with chopped parsley. For Halloween try hollowing out a pumpkin. Warm this in an oven pre-heated to 170ºC (340ºF) for 20 minutes. Pour the soup into the hollowed-out pumpkin, garnish with parsley and serve.

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Professional chef, food blogger and writer for LloydJennings.com. Lloyd has many years experience cooking in restaurants and hotels.


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