Fall has arrived! Think pumpkins, squash and best of all Halloween! What better way to begin a fall dinner than with a bowl of creamy pumpkin soup? I tend to use milk for a lightened up version, but you choose, depending on how rich and how thick you would like your soup! It makes a great first course with either poultry or pork.
Makes 4 – 6 Servings
2 Tbsp. butter
1 small onion, finely minced
1 cup tinned pumpkin puree (see below), not pumpkin pie filling
1 tsp. cornstarch
3 cups chicken stock (either homemade, see below, or tinned low salt chicken broth)
½ – 1 cup whipping cream, creamo, half & half or homogenized milk
Salt & freshly ground black pepper
Small pinch of ground cinnamon
1 Tbsp. bourbon (or to your taste)
Garnish: Sour cream, toasted pumpkin seeds (see below) & chopped parsley
Make the Soup:
In a large pot, melt the butter on medium heat; add the onion & sauté until softened but not brown. Reduce the heat; stir in the pumpkin puree & cornstarch. Gradually whisk in the chicken stock & bring to a boil. Reduce heat & simmer for 10 minutes; season to taste with salt & pepper. Stir in cinnamon. Add the cream, creamo or milk & heat through until hot. Don’t allow to boil, or the soup will curdle. When hot, stir in the bourbon.
Ladle the soup into warm bowls and top with a dollop of sour cream, the pumpkin seeds & the parsley.
To make your own puree Making Pumpkin Puree. Note on the type of pumpkin…a sugar pumpkin is what’s recommended not a Jack o’Lantern as they are too watery.
To make your own stock Making Stock.
To toast pumpkin seeds Toasting Nuts.