Today, I found myself with leftover pumpkin from making my Pumpkin Chocolate Chip Cookies, so I decided to wing it and throw all my favorite Fall flavors into a pot and see what happens. Well, the heavens parted and out emerged a blissfully warm, savory, hug in a bowl. I hope you make it and enjoy it. Best of all, it literally takes 15 minutes to make. Can't beat that!
Savory Pumpkin Soup
Here's what you need:
2.5 cups of canned 100% pumpkin puree (once you take 1 cup out for your cookies, this is what is left. Perfect!)
2 cups really good chicken stock. I use Kitchen Basics.
3 Tbsp of diced onion or one small shallot
1 large garlic clove, chopped
1/2 Tbsp butter
1/2 Tbsp olive oil
1/2 tsp dry rubbed sage
1 bay leaf
freshly grated nutmeg
1/3 - 1/2 cups heavy cream
Here's what you do:
Melt butter and olive oil in soup pot over medium heat. Saute onions until translucent. (I always add a grind of salt here to boost my layers of flavor.) Once onions are soft and clear, add garlic and cook for one minute until fragrant. Add pumpkin puree, chicken stock, sage, bay leaf, 1/4 tsp salt, 1/8 tsp pepper, and a bare dusting of cayenne for heat. Simmer over low heat, lid on, for 5-7 minutes until bubbly and hot. Add heavy cream and a grating of fresh nutmeg, and bring to a simmer again. Taste for seasoning. Serve with freshly grated pepper and goat cheese sprinkled over. (The goat cheese is the moneymaker here. It really makes it wonderful and silky. Try it!)
Please comment with your results! I'd love to hear what you think!
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