ROASTED PUMPKIN SOUP

Ingredients for roasted pumpkin soup

Ingredients for roasted pumpkin soup

A small dollop of mascarpone adds a bit of decoration

A small dollop of mascarpone adds a bit of decoration

 

 

 

 

Printable recipe for My Pumpkin Soup 

My Pumpkin Soup

This recipe has become something of a Thanksgiving tradition as our first course, I sometimes make it for Christmas as well. You can use butternut squash but the color isn’t as vibrant. This year I planned on doubling the recipe as we had more people to feed so I got two sugar pumpkins however, after I roasted them one was fine, beautiful color, perfect texture but the other was pale and stringy so I tossed it and used two cans of pumpkin puree instead. I didn’t want to have small amounts of the turnip, celery root and parsnip laying around so I used them all rather than measuring the proper amount. The soup had a bite I would rather it didn’t and I suspect it was the turnip and/or celery root. Not sure but I’ll never do that again.

If you use the canned pumpkin which I do fairly often as sugar pumpkins aren’t always available I’d advise sauteing it in a bit of butter and olive oil to heighten the flavor a bit, then add it to the sauteed veggies. I have my own herb garden so use fresh ones but dried herbs work just as well so use 1 teaspoon of dried Rosemary and 1/2 teaspoon of dried Thyme.

I made the soup a week before Thanksgiving and froze it. On Wednesday I got it out of the freezer in the morning and allowed it to defrost all day and Thursday morning I put it through the food processor and put it in the Crock Pot (which is what I carried and served it in). If you plan to freeze it add all the chicken stock but no water. You can add water as you reheat it so it never gets too watery. I add the mascarpone and syrup just before I serve it, saving a bit of the mascarpone for decoration if I’m serving individual cups. This year we let folks serve themselves so I put all of it in.

This soup is creamy and tasty, it’s pretty much all vegetable except for the chicken stock (I made a vegetarian version once using vegetable stock and no mascarpone) and it was very good. It’s easy to make although a bit time consuming since you have to cut up all the veggies and saute them but it’s well worth it.

It’s rich enough to be a meal particularly complimented with the Easy Pull-Apart Dinner Rolls. A small salad for a green veggie and you’re all set for a warm winter dinner on a cold blustery day.

If you try this, or any other, recipe I’d love to hear how it went. If you have any questions feel free to ask away.

 

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