Name: Pumpkin Garlic Soup
Cook time: 30 min
Total time: 30 min
Yield: 8 serving(s)
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)

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Recipe by TishT

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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. *I have adjusted this recipe a bit after making it a few times more.

Ready In:: 30mins
Serves:
Units:

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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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RECIPE MADE WITH LOVE BY

@TishT

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@TishT

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"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. *I have adjusted this recipe a bit after making it a few times more."

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photo by TishT

11/2/2012

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review by scottishcook

11/26/2007

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.

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review by JaneinRI

1/8/2004

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.

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review by HeatherFeather

7/7/2003

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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review by BeckyF

12/5/2001

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.

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