Total Time
50mins
Prep 15 mins
Cook 35 mins

This soup is a perfect appetizer course for a fall dinner party. It can be partially prepared 2 days prior to your dinner party. The recipe is from the December 2007 issue of Canadian House and Home Magazine.

Ingredients Nutrition

Directions

  1. In a soup pot, heat olive oil and onion on mdeium high heat. Cook, stirring, until softened, about 5 minutes.
  2. Gradually stir in chicken stock.
  3. Add pumpkin puree, cream chili powder, thyme and salt. Bring to a simmer. (The soup may be made up to this point a couple of days ahead, cooled and refrigerated.)
  4. To finish, bring the soup back to a simmer to heat through. Add more stock or water to thin to a desired consistency. Remove from heat.
  5. Stir in 1/2 cup grated Asiago just before serving. Ladle into serving bowls and top with a generous grating of Asiago, a sprinkling or chili powder and a sprinkling of orange zest. Serve immediately.
Most Helpful

5 5

Excellent flavor, well written recipe. I multiplied this by 8. I cut back on the thyme and used vegetable stock instead of chicken. I stirred in the grated asiago and held the soup in a crock pot on low heat for almost 4 hours [until I ran out]. The soup held up fine, no problems. We added a little bit of chopped chives to the zest and asiago garnish. I love easy to make soups with clean flavors like this. Thanks for sharing this!

4 5

This was a very nice recipe! Easy to put together - I served it right away, but I love that there are directions for make-ahead also. The orange zest really added a nice dimension to this warm, creamy soup. Thanks for sharing!