Pumpkin Soup
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
38
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
6 cups
Chicken Stock1.5 tsps
Salt3.5 cups
Pumpkin (cubed fresh)1 tsp
Parsley (fresh)1 cup
Onion (chopped)1 tsp
Thyme (chopped fresh)1 clove
Garlic (minced)1 cup
Heavy Whipping CreamDirections:
1
Cut pumpkin into 1/2-inch cubes
2
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns
3
Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered
4
Puree the soup in small batches (1 cup at a time) using a food processor or blender
5
Return to pan and bring to a boil again
6
Reduce heat to low and simmer for another 30 minutes, uncovered
7
Stir in heavy cream
8
Pour into soup bowls and garnish with fresh parsley