Pumpkin Soup

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2 T. butter

1 onion, diced

2 carrots, peeled and diced

1 apple, peeled, cored and diced

2 c. fresh sugar pumpkin, roasted and diced (tip:to roast a pumpkin…)

1 T. sage leaves

3 c. chicken stock

1 t. brown sugar

1 c. cream

Salt and freshly ground pepper

In a stock pot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin and sage until all are tender about 8 to 10 minutes.  Puree the mixture in a food processor or blender.  Return puree to the stockpot, add the chicken stock and simmer for 15 minutes.  Add the cream and simmer for 5 more minutes.  Do not let it boil!  Season with salt and pepper to taste.

Note:  This is not butternut squash soup, so don’t expect it to be sweet.  This is more earthy.  That’s why I add a little brown sugar.  Another tip is to make sure you have enough salt.  Depending on the type of chicken stock you use, you made need more than you think to bring out the pumpkin flavor.


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