Friday, October 2, 2015

Thick and Creamy Pumpkin Soup



























There's a nip in the air this morning and it feels like fall.  And I instantly
begin to crave Pumpkin soup!  And not just any pumpkin soup...I make mine with just a hint of sweetness to go with that savory wonderful pumpkin flavor.   This soup just spells out comfort!   

Thick and Creamy Pumpkin Soup
1 tablespoon olive oil
1 small onion, diced
2 Granny Smith apples, peeled, cored and diced
½ teaspoon kosher salt
6 cups vegetable stock
2/3 cups applesauce
½ teaspoon pepper
½ teaspoon ground sage
½ teaspoon dried thyme
¼ teaspoon nutmeg
2 (15-ounce) cans pumpkin
¼ cup brown sugar
½ cup heavy cream
 Heat a Dutch oven or large soup pot over medium heat. Add the olive oil and heat until it shimmers. Add the diced onion, apples and salt. Saute until onions are translucent, about 7 minutes. Add the vegetable stock, applesauce, white pepper, sage, thyme and nutmeg. Bring to a boil and cook until apples are very tender, about 5 more minutes.
Add the pumpkin and brown sugar and cook for 10 – 15 minutes over medium heat. Remove from heat and allow to cool slightly for about 5 minutes. Next, using a blender, puree the soup on high until it's smooth. I like to leave a little chunkiness to mine.  When using the blender, add only some of the soup at a time and not all at once to avoid hot spill overs.  Or use an immersion blender. 























Add the heavy cream to the soup and heat through over very low heat.  I like my soup very thick but you  can add more cream if you like your soup thinner. Remove from heat and serve. 
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2 comments :

  1. This sounds delicious. How long would this recipe last in the refrigerator? Does it freeze well? It's just my husband and myself at home so I was thinking this could be something I could make ahead and freeze for whenever we want it.

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    Replies
    1. It would keep about 4 days in the refrigerator and it freezes beautifully.

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