Pumpkin Soup

This recipe is best with a fresh, roasted pumpkin. I've included instructions on roasting a pumpkin at the bottom. If your pumpkin makes more puree than necessary for this recipe, simply freeze the rest. This soup freezes quite well, too. It's fabulous topped with a bit of sour cream or plain Greek yogurt.

Pumpkin Soup
2 tbsp butter
1 cup chopped onion
1/2 tsp dried thyme
1 can stewed tomatoes
2 cups pumpkin puree
4 cups chicken stock, warmed
Nutmeg
Salt and pepper
1/2 cup heavy cream
Scallions

1. In large saucepan, melt butter over medium heat. Add onions and saute for about 5 minutes

2. Add thyme, tomatoes, and pumpkin puree. Bring to a simmer.

3. Stir in warmed chicken stock. Return to simmer. Cook 20 minutes.

4. Puree soup with blender. You may need to do multiple batches, depending on how big your blender is. I use a stick blender and it works beautifully.

5. Season soup with nutmeg, salt, and pepper. If you've never made this soup before, start with light seasoning, taste, and go from there. You don't want to over season your soup. 

6. Stir in cream and return to simmer for just a few minutes. 

7. Ladle soup into bowls and top with chopped scallions. Enjoy!

To roast a pumpkin: Preheat oven to 350F. Cut pumpkin in quarters and clean out seed and other goop. Use a glass baking dish or cover a metal baking dish with aluminum foil. To avoid stickage, brush a little oil or melted butter on the cut sides of the pumpkin and place the wedges face-down in the baking dish. Bake for about an hour or until the pumpkin is soft. Remove from the oven and let it sit until it is cool enough to handle. Remove the pumpkin skin and puree the pumpkin meat until smooth. Rinse and dry pumpkin seeds for use in Pumpkin Seed Brittle (recipe coming soon).