A few weeks ago something unusual happened at my house: it snowed. Not only is snow rare here in our part of NC, it was unseasonably early. So much so, that there were still pumpkins out on the front porch. I picked them up, and then decided something had to be done with the poor things. They were small pie pumpkins that had not been turned into Jack-o-Lanterns.
Two years ago, I made homemade pumpkin puree from the leftover pumpkins, and baked it into all sorts of delicious breads and cupcakes. However, this year, with the snow on the ground, I had an urge to make something warm and savory. I searched the internet for recipes for pumpkin soup, and found many that sounded good, but not one that seemed complete. Pasting together many ideas, I created this recipe, and I very much enjoyed it, especially reheated the next day.
To start, cut the stems off the pumpkins then cut them in half.
Next, remove the seeds.
Place the pumpkin in a large mixing bowl, and beat on medium speed until well blended.
Add the pumpkin, some water, beef bouillon cubes (chicken or vegetable could be used, beef is what I had), cinnamon, ginger, nutmeg, clove, cayenne, and brown sugar brown sugar. Cook over medium-high heat, stirring frequently, until the soup comes to a boil.
At this point if you are starving, unable to handle the delicious smell coming from the kitchen, or are just out of time, you can give it a good whisking and serve it up with some crusty bread and call it a day. However, if you can take an extra 10 minutes to blend the soup in the blender, magical things happen to the texture of the soup. It becomes thick, and creamy, and velvety. Unfortunately my photography skills do no justice to the change that happens in the blender.
Velvety Homemade Pumpkin Soup
Prep Time: 1 hour Cook Time: 30 minutes Servings: 8-10
3 small pie pumpkins, roasted and puree (approximately 3 to 4 cups)
¼ cup olive oil
1 small onion, chopped
1 tsp garlic, chopped
3 cups of water
3 beef bouillon cubes
½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
¼ tsp cloves
¼ tsp cayenne pepper, ground
2 Tbsp brown sugar
1 cup heavy cream
Pre-heat oven to 350°F.
Remove stems and seeds from pumpkins. Drizzle the flesh side of the pumpkin with olive oil, and season with salt and pepper. Place them face down on a cookie sheet, and roast for 1 hour. Remove the flesh of the pumpkin from the skin, and puree it in a large mixing bowl.
In a large pot, heat the oil, onion, and garlic. Allow the onions to cook until they become slightly brown and translucent. Add the pumpkin puree, and all other ingredients, except the cream. Whisk together, and cook over medium-high heat for until the soup comes to a boil, stirring frequently. Whisk in the heavy cream slowly, reduce heat, and cover. Cook for 30 minutes, stirring occasionally.
Place soup in a large blender, or food processor, and blend for several minutes.
Serve in individual bowls with crusty bread and a green salad. Enjoy!