How to Cook Holiday Pumpkin Soup
I can’t wait to make this for the Holidays! In fact, I’m debating making this for dinner tomorrow, as we always have way too much to eat on Thanksgiving anyway! Sooo Yummy!
~ Kimberly Edwards 🙂
Type: Soup
Serve With: Dollop of sour cream and sprinkle of nutmeg or hulled pumpkin seeds (also called ‘pepitas’), if desired.
Prep Time: 12 min
Cook Time: ~ 55 min
Yield: ~ 9-10 cups of soup
Ingredients:
Instructions:
* 1. Preheat oven to 350 degrees and roast fresh pumpkin in 2 inch dice coated with olive oil, salt and pepper until fork tender and golden brown – about 30 min.
* If using canned pumpkin, skip step #1.
2. Heat olive oil in large stock pot on medium heat.
3. Add onions, cloves and meat(s) and gently brown.
4. Add celery, pumpkin, milk and broth.
* Tip: Do not boil this mixture, as you will scald the milk and really change the flavor.
5. Once heated through, add brown sugar, ginger, nutmeg, cinnamon, salt and pepper.
6. Slowly add heavy cream and heat through.
7. Lightly mash vegetables to your desired consistency and finish with butter.
* Tip: To keep hot until ready to serve, place over simmer heat for a few minutes.
8. Serve in beautiful bowls and top with sour cream and a sprinkle of nutmeg or hulled pumpkin seeds (also called ‘pepitas’), if desired.
9. Enjoy!
Oh Gosh, this is delicious. My Aunt Vera made this one Thanksgiving a long time ago…You’ll be happy if you make this one for entertaining!
***
I hope you enjoyed this Soup recipe on Cooking With Kimberly! Until next time…
Eat Deliciously,
Kimberly Edwards 🙂
P.S. Check out these Awesome soup bowls to serve the pumpkin soup in! Wow, are they cute! We have a terrine that looks like a pumpkin…Love that!
[tags]pumpkin, pumpkin soup, soup, Holiday recipe, Thanksgiving recipe, fall recipe, winter recipe, appetizer, Christmas recipe[/tags]
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November 15, 2008
Now this is something I’d like to try to make. The first and last time I had pumpkin soup was in Brasil. I loved it!