I hope you can give a try to this creamy, velvety, pumpkin soup at least once this fall season. It is so good, especially when served with dried cranberry and apple relish.
- 3 ½ to 4 cups of pumpkin puree (see http://www.smellofrosemary.com/2016/10/23/fresh-pumpkin-puree/)
- 4 cups of chicken broth
- 1 tablespoon of olive oil
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1 tablespoon of fresh thyme leaves
- ¼ teaspoon of freshly grated nutmeg
- Salt and black pepper to taste
In a medium heavy-bottomed pan, heat olive oil on medium-high heat, add shallot and garlic and cook until vegetables are tender, about 5 minutes. Add thyme leaves, pumpkin puree and chicken broth, bring to simmer.
Continue to cook on low heat for another 5 minutes. Set soup aside and let cool a little bit. Transfer soup in small batches to a food processor and process until smooth. Return soup to the pot and add heavy cream and nutmeg. Season pumpkin soup with salt and black pepper.
Serve with dried cranberry and apple relish. Click here to see the recipe from the dried cranberry and apple relish.
I made this soup with fresh homemade pumpkin puree and flavorful homemade chicken broth and this made all the difference in taste. To enhance the flavor of the soup, just a splash of heavy cream and pinch of nutmeg is enough. But the dried cranberry and apple relish elevates this modest dish to an elegant first course. It is super easy, and inexpensive, plus components of this dish can be done days ahead and assembled and heated on the day of your choosing.
Serves about 4-6.
Preparation time: about 10 minutes
Total time: about 25 minutes
This is a Smell of Rosemary original recipe.
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