Prep 0 mins
Cook 30 mins
My husband makes this for me every fall and I can't live without it. You can make without the wine but it helps. You could serve this in little pumpkins to make more festive. Better the 2nd day
- 8 cups chicken stock
- 2 (29 ounce) cans pumpkin, unspiced
- 4 cloves garlic, minced
- 1⁄2 cup dry white wine
- 2 tablespoons butter
- 2 cups heavy cream
- Melt Butter in pot and cook garlic.
- Pour in Pumpkin.
- Stir in Chicken Stock until smooth.
- Cook for approximately 20 minutes.
- Add White Wine.
- Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through.
We had this soup over the weekend, and it was delicious. I agree that it is better on the second day. It can be used as a soup course or as a meal with a salad and fresh baked bread.
This is very good! I also preferred the taste and texture of this soup the second day, as the flavor develops more and it gets little thicker. It reheats beautifully. This makes a lot of soup-a nice choice for company. Next time, I might try serving this in small round loaves of bread for a nice decorative touch. The only change I would make to the recipe next time would be to add additional seasonings-I felt it could use a little extra somthing, perhaps some dry mustard,white pepper, perhaps even a splash of worcestershire sauce. But it is a very good soup as is and I look forward to making this again in the fall when I would like to try using fresh pumpkin in place of the canned.
I can't rate this as I didn't make it or taste it, but I gave this recipe to a friend who was looking for a simple soup to make for Thanksgiving. I also gave her Heather's comments about mustard and Worcestershire and she added both. Her entire family raved about it.