Bowls of Pumpkin Soup with Ladle/ also Used for Merv's Carrot-Pumpkin soup

Merv’s Carrot Pumpkin Soup

Whenever I made this soup, there were always compliments forthcoming from one of the executives I cooked for, which is why I named it after him! He loved it! It’s an easy soup to do and I have substituted cooked, pureed butternut squash for the pumpkin when I happen to have it on hand. Soup is just such a good thing!

Makes 7 or 8 Servings

1 large onion, coarsely chopped
1 Tbsp. butter
1 lb. carrots, sliced
5 cups chicken stock (see below) or tinned low salt/no salt chicken broth
¼ tsp. dried thyme, crushed
1/8 tsp. freshly ground black pepper
1 cup tinned pumpkin

Garnish: sour-cream topping

Stir together 1 cup sour cream and 2 Tbsp. snipped chives or finely chopped green onions. Cover and chill until you are ready to serve the soup.

Melt the butter over medium heat in a large pot. Add the onions and sauté until tender; add the carrots,

Stock, thyme and pepper; bring to a boil; reduce the heat and simmer, covered, 30 minutes or until the veggies are very tender.

Cool the soup for 30 minutes (see below), then puree the mixture in a blender, a third at a time. Return to the pot; add the pumpkin and heat over medium heat until very hot.

Ladle the soup into warmed bowls and top with the sour cream topping. If you like, you can simply scatter a few snipped chives or green onions on top of the soup.

Helpful link to Making Stock.  And to Making Pumpkin Puree.

To see about blending hot liquids, please see My Kitchen/Cooking Tips.

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