Pumpkin Soup

We make this soup every year for Halloween. It is very rich and creamy and tasty.

Makes: 6 servings
Prep time: 30 minutes
Cook time: 1 hour
Printable Recipe

Ingredients:

• 6 cups chicken stock
• 2-3 cups pared pumpkin cut into 1/2" cubes
• 1 cup onion, sliced thinly
• 1 clove garlic, minced
• 1 1/2 t salt
• 1/2 t dried thyme
• 5 peppercorns
• 1 medium sugar pumpkin
• 1/2 cup heavy cream, warmed
• 1 t fresh parsley, finely chopped

1. Preheat oven to 350.

2. Heat the stock, pumpkin, onion, garlic, salt, thyme and peppercorns in a covered saucepan. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.

3. Meanwhile, remove top of sugar pumpkin and clean out the insides. Save the seeds to make roasted pumpkin seeds.

4. Remove 1/2 cup of the pumpkin mixture with a slotted spoon and reserve.

5. Simmer remaining pumpkin mixture for anther 20 minutes.

6. Place sugar pumpkin on baking sheet and bake for 20 minutes. Remove and set aside in a warm place.

7. Puree the pumpkin mixture in a blender 1-2 cups at a time. Alternatively, use a stick or immersion blender.

8. Return the pureed mixture to the pan and bring to a boil. Then reduce heat to simmer and cook for another 10 minutes.

9. Stir warm cream and reserved pumpkin into soup.

10. Pour soup into sugar pumpkin sitting on a platter. Garnish with parsley. Serve.