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Thanksgiving is on its way, and that means that everyone out there will be heating up their ovens, stoves, and deep fryers to get some food ready for all of the inevitable family gatherings. Everyone already expects the same old turkey, dressing, and cranberry sauce. So why not surprise everyone with a new favorite recipe to keep them coming back for more? Of course, I am talking about a good old-fashioned pumpkin soup recipe.
The fall season wouldn’t be complete without a warm soup to counteract all those chilly evenings. The following recipe is one that I have made before with delicious results. This year, I am using this Thanksgiving pumpkin soup recipe to warm my extended family’s hearts and stomachs.
Without further ado, here is my pumpkin soup recipe:
- 1-3/4 tbsp olive oil (Here’s some olive oil dispensers you may like)
- 1/4 pound onion, quartered (Here are some great onion choppers for you!)
- 2-3/4 ounces leek, cut into chunks
- 1/2 ounce garlic clove (Here are some great garlic presses for you!)
- 1-1/4 quarts chicken stock
- 1/4 ounce chicken base
- 2/3 pound pumpkin puree
- 3/4 cup half and half
- 1/4 cup heavy cream
- Salt and pepper to taste (optional) (Check out our recommended salt and pepper grinder sets!)
Toss onions, leeks, and garlic in a bowl to coat with oil, then place them in a shallow pan. Roast them in a preheated oven at 300 degrees F for 30 to 40 minutes until brown.
Remove and puree in blender.
Bring stock, chicken base, pumpkin puree, pureed vegetables and to a boil and simmer about 40 minutes.
Add half and half.
In a separate pan, heat the heavy cream, but not so hot as to boil.
Remove the soup from heat and stir in the heavy cream.
Season with salt and pepper. (optional)
Note: I have never used chicken base before this, but I easily found it in the powdered soups aisle at the grocery store. Chicken base is a sort of paste that is made by boiling chicken soup until the water is gone. It is used to replace chicken bouillon in recipes (and I now prefer it in my recipes!).
This pumpkin soup is hearty and filling, and it tastes amazing.
I know that there are a lot of vegans and vegetarians out there, but I cannot say for sure how well this recipe would be adapted to one of those lifestyles. The heavy cream is different from other dairy products in that it doesn’t separate in high temperatures. With all the boiling and heating necessary for this recipe, I am not sure how it would turn out with vegan or vegetarian substitutes.
Have fun, eat well, and have a happy Thanksgiving!
Recommended: compliment this delicious soup with some fresh dehydrator vegetables. Check out our list of the best food dehydrators.
Recommended: Try cooking this turkey in the best greaseless fryer!
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