Fall is definitely here! 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.
2 Tbsp. butter
1 small onion, finely minced
1 cup tinned pumpkin puree,** (not pumpkin pie filling)
1 tsp. cornstarch
3 cups chicken stock (either homemade** 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** & 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.
If you have time & a pumpkin hanging around & want to make your own puree, click 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.
If you would like to make your own stock, click Making Stock.
If you would like to see how to toast the pumpkin seeds, click Toasting Nuts.