Warmth for the autumn soul: Pumpkin soup recipe

It’s that time of year: fall is here, which means that pumpkins are ready for your kitchen! Want something that’s good for your body and your soul? Try this very simple recipe for sweet and delicious Pumpkin Soup.

The soup is very rich and can also be served cold. The following recipe makes several servings, so you can play around with the temperature and the mix of broth and whipping cream.

Ingredients

  • 1 medium pumpkin
  • 1 carton organic chicken broth
  • 1 small carton whipping cream
  • 1/3 cup maple syrup
  • 1 TBSP butter
  • Dash of cinnamon
  • Dash of nutmeg
  • Dash of thyme

Directions

  • Buy a medium-sized pumpkin. For fun, you can look for farm-fresh versions: you can often spot pumpkins for sale while driving to and from base.
  • Cut off the top and bottom of the pumpkin.
  • Slice the pumpkin in half.
  • Preheat the oven to 350 degrees Farenheit/175 degrees Celsius.
  • Remove the insides, slather the pumpkin with olive oil, and place it in the oven.
  • Bake until the pumpkin is soft and the skin easy to remove, about 45 minutes.
  • Put the pumpkin flesh, syrup and butter into a blender until pureed.
  • Pour puree into a stovetop pot with ¾ of the chicken broth and the carton of whipping cream.
  • Stir in cinnamon, nutmeg and thyme until the taste is to your liking. You can eat the soup hot without any garnishes but feel free to add dried cranberries, walnuts and/or roasted pumpkin seeds.
  • Serve it up in your favorite bowl or, if you are really feeling festive, purchase a few smaller pumpkins, carve them out and use them as serving vessels.

Guten Appetit!


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