In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.
2
Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.
3
Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
4
Divide soup among 4 soup bowls and serve immediately.
5
COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
This recipe was a little bland but I added 1 tablespoon of garlic, 1 tablespoon of Shallots, 2 Tablespoons of sugar and 1 teaspoon of molasses. The sugar and molasses really brought out the pumpkin and carrots. Somone also told me if you use the smaller pumpkins then they are sweeter. If you use Jack O Lantern Pumpkins then you need to add some sugar. I also had to add about 3 teasoons of Kosher salt.
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I was very disappointed with this pumpkin soup recipe. It was too bland and the sage flavour negatively impacted the smell and taste. I would NOT recommend.
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