|Carving a pumpkin for Halloween and making pumpkin pie for a Thanksgiving feast are what many of us consider to be the two most popular uses for pumpkin, but they certainly aren't the only ways to use this versatile vegetable. Pumpkin is found in numerous side dish recipes, baked goods, desserts, and hearty autumn soups. And speaking of soup, this video demonstrates how to prepare a creamy pureed pumpkin soup, which is perfect for any fall menu. The recipe calls for canned pumpkin, but if you prefer, you could easily use your own garden-fresh pumpkin, only you might have to lengthen the cooking time of the soup to make sure the pumpkin becomes soft enough to enable it to be pureed. You can also make your own fully-cooked pumpkin puree prior to making the soup. See the helpful article, "Preparing Homemade Pumpkin Puree," which describes an easy method for doing this.|
Here are the ingredients you will need for pumpkin soup: olive oil, yellow onion, garlic clove, thyme, sage, chicken broth, canned pumpkin, heavy cream, salt, and black pepper.
First, chop the onions, the garlic clove, and the sage; then mince the thyme. In a stockpot, heat the olive oil over medium heat. Add the yellow onion and sauté until it's translucent. Add the garlic, thyme, and sage. Stir it all up pretty well.
Now, stir in the chicken broth, the canned pumpkin…Stir it up to blend the ingredients well. Add salt and black pepper. Stir the combination. Bring it to a boil; then lower it to a simmer, cover it, and cook for one hour, stirring occasionally. Then, in batches, you have to puree the soup, but if you do it in a blender, you'll have to let it cool a little bit first; otherwise, that'll happen. If you can, it's better to use a handheld immersion mixer like the one we're using here.
Now, add the heavy cream; blend it or stir it up; then put it back on the stove and bring it to a simmer for another five minutes, stirring occasionally. Then, it's ready to go right out of the pot: thick and creamy pumpkin soup from Simple Foodie dot com.