How to Make Creamy Pumpkin Soup
We invited some friends over on Friday to enjoy some good food served with some great bottles of wine. My buddy Marc B was sitting on a bottle of 1990 Chateau de Beaucastel Chateauneuf-du-Pape and itching to open so we gave him an opportunity. There were 8 adults plus 4 kids and we served this roasted pumpkin soup, lasagna, short ribs with mashed sweet/white potatoes and finished with my wife’s home made apple pie.
I’ll post the braised short ribs with Asian flavors later in the week but I wanted to share with you what may have been the best course of all Creamy Pumpkin Soup.
We had been served this creamy pumpkin soup at a neighbor’s house last week, and my wife was able to snag the recipe from her colleague. This soup was so good that some of the guests asked for seconds even though we had a ton a food to serve.
Creamy Pumpkin Soup Recipe
1/2 cup butter = 1 quarter pound stick
2 gloves of garlic, minced
1 yellow onion, finely chopped
2 teaspoons curry powder
5 cups of chicken stock
1 cup white wine
2 pounds roasted pumpkin or substitute canned pumpkin
2 cups half & half
Salt and white pepper, to taste
Chives to garnish with
How To Prepare At Home
Get all your ingredients together. I made the chicken stock in the morning but I also had some in the freezer and low salt canned in the pantry if I needed more. Mince the garlic, chop the onion and get the spices in order.
Heat up your soup pot and melt the butter but be careful not to let it brown. Sauté the garlic and onion until the onion is translucent. Stir in the curry powder and let it cook for 30 seconds.
Add the chicken stock and white wine and bring them to a GENTLE boil - not a rolling boil. That means the bubbles should be very small, just above a simmer. Let this cook uncovered for 20 minutes.
Next, add the roasted pumpkin and cook for 5 minutes.
Time to puree the soup. I used a hand blender because I find it easier to puree the soup in the cooking pot but if you don't own one, you could transfer the soup contents to a bender in batches and puree it to a smooth consistency.
I stopped here knowing I would be adding the half & half and salt & white pepper just before serving later that evening but you can finish the soup right now. Taste and adjust seasoning.
Serve in soup bowls and garnish with a dollop of sour cream and some fresh snipped chives. We served a Sonoma Cutrer Chardonnay with the soup and it was delicious.
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