If you live on the East Coast, you are likely trapped in your house today, and your Halloween pumpkins are probably getting pummeled by Hurricane Sandy. . . so why not turn them into some cozy, delicious pumpkin soup (if you have power, that is)? If you’re lucky enough to not be in the path of the storm, well, make this soup anyway because it’s just that good.
I have experimented with several recipes for pumpkin soup in the past, but they all turned out too sweet or too bland or too creamy. With this recipe, however, I have hit the jackpot. It is the perfect balance of savory and sweet with a little fall spice and just a hint of cream. I served this soup with a cheddar and apple grilled cheese sandwich, which was the perfect complement!
2 whole pie pumpkins (I roasted 3 to make pumpkin bread at the same time, hence the picture)
1 tbsp olive oil
2 tbsp butter
1 medium onion, finely chopped
2 tsp thyme
5 ½ cups chicken stock
¼ tsp nutmeg
¼ tsp cinnamon
½ cup heavy cream
Salt and pepper
1. Preheat oven to 325°. Place your pumpkins, whole and uncut, on a cookie sheet and roast them for about 45 minutes or until they are soft. Allow the pumpkins to cool before cutting them, removing the seeds, and scooping out the flesh.
2. Using a food processor, pulse the pumpkin until it’s smooth. If you don’t have a food processor, you can use a regular blender, an immersion blender (after you’ve added the chicken stock in step 4), or a manual masher instead.
3. Heat a dutch oven or stock pot over medium high heat. Add the olive oil, butter, and onion and sauté until the onion is translucent and soft. Season with salt, pepper, and thyme.
4. Whisk in chicken stock and allow to simmer for a few minutes. Slowly add in the pumpkin and stir to blend well.
5. Cook the soup for 15 minutes to allow it to thicken, and then add the nutmeg, cinnamon, and heavy cream.
6. Serve immediately or reduce heat to low to keep warm until you’re ready to eat.