Pumpkin Garlic Soup
photo by TishT
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 8 cups chicken stock
- 2 (29 ounce) cans pumpkin, unspiced
- 4 garlic cloves, minced
- 1⁄2 cup dry white wine
- 2 tablespoons butter
- 2 cups heavy cream
- salt & pepper, to taste
- 1⁄4 teaspoon dried mustard (optional)
- 1⁄4 - 1 teaspoon Worcestershire sauce (optional)
directions
- Melt Butter in pot and cook garlic.
- Pour in Pumpkin.
- Stir in Chicken Stock until smooth. Add dried mustard and Worcestershire Sauce if desired.
- Cook for approximately 20 minutes.
- Add White Wine.
- Stir in Heavy Cream in the last 1-2 minutes and cook only until warmed through. Season to taste.
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Reviews
-
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.
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This was sooo easy - an important ingredient for me! My husband is not a soup person so he thought it wa just OK, but my daughter and myself loved it. I made it the day before Thanksgiving without adding the cream then reheated it in my crock pot and added the cream at the last minute and it stood up really well. We didn't have a lot so I took it to a friends the next day, again reheating in the crock pot and it was still great. I'm not sure how you can have this without adding salt (the recipe doesn't call for it). I added quite a bit of salt and pepper and it was delicious. I think this will become a Thanksgiving standard for me.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again