Prep 30 mins
Cook 1 hr
Recently I made this soup in honor of the Halloween and Thanksgiving time frame. I made it up as I went along and it came out superb.
- 2 cups chopped celery
- 2 cups chopped carrots
- 4 cups chopped onions
- 3 pieces garlic, minced
- 2 (30 ounce) canslibby's pumpkin pie filling
- 2 tablespoons pepper
- 1 tablespoon salt
- 2 (32 ounce) boxes chicken broth or 2 (32 ounce) boxes vegetable broth
- 1⁄4 cup butter
- 1⁄2 cup flour
- 1 piece fresh ginger, grated
- 2 cups half-and-half
- pumpkin pie pumpkin
- 1 lb brown sugar
- 8 tablespoons dark molasses
- Saute in a medium to large pot, the butter and minced garlic.
- When garlic starts to turn a light brown color and the heavy garlic smell starts to dissipate, add the mirepoix (celery, carrots, onions).
- As soon as the vegetables become tender, add flour, little by little until a light roux forms, looking for a blonde-light brown color.
- When color has been reached, remove pot from heat and add the chicken broth**. Mix thoroughly and return to heat.
- Stir every few minutes to ensure there is no roux falling to the bottom and burning. When desired thickness has been reached puree the mixture using a immersion blender. If no immersion blender is present, you will need to have another pot on standby and run mixture through a food processor. Worst case scenario, you could probably use an actual blender.
- When mixture is blended, add both cans of pie filling. Stir for approximately 2 minutes.
- Add salt, pepper, and ginger. Lower heat to low-high.
- Add half and half 20 minutes prior to serving. Half and half should be room temperature before adding to soup.
- ** Chicken broth may be replaced with vegetable broth to make dish vegetarian.**.
- PUMPKIN BOWLS.
- This step should be done while the soup is cooking.
- Cut tops off of all of the pumpkins and clean out the insides. Scrape the walls.
- Fill the pumpkins half way with water and place in a Pyrex baking tray, filled half way with water.
- Add approximately 4 TBSP brown sugar to each pumpkin.
- Add 1 TBSP molasses to each pumpkin.
- Broil pumpkins in oven for about 10 minutes at 450°F.
- Remove after 10 minutes. BE CAREFUL! Pyrex will actually explode if it comes in contact with any cold or warm sitting water.
- Let cool slightly and empty the pumpkins.
- When slightly cooled add pumpkin soup to the pumpkin "bowls".
- For garnish you may toast the pumpkin seeds.