Photo: Pumpkin Soup Recipe
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 apple, peeled and diced
- 2 cups fresh pumpkin, roasted and diced, see note below
- 1 tablespoon sage leaves
- 3 cups chicken stock
- 1 cup cream
- Salt and freshly ground pepper
Directions
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Divide soup among 4 soup bowls and serve immediately.
Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By BonnSue
on May 07, 2013
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I loved it. I improvised with what was in my kitchen... A can of pumpkin, an apple, onion, butter, 1 cup 1% milk, 1 can chicken broth. (added water. No carrots, no cream. I chopped fresh sage & topped with roasted pine nuts. For my second serving I dropped a spoon of pesto into the center. It is delicious! Oh & a dash of salt! I'm taking it to my girlfriends tomorrow night.
By Sara.Vicky28
Baltimore, MD
on November 14, 2012
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Thought this recipe was a greattt way to use the pumpkins I had sitting on my porch. Only needed one pumpkin for the recipe- and I even doubled it and had pumpkin puree left over.
Used 3 apples when I doubled it, not 2; used a couple pinched of dried sage; used 1/3 cup heavy cream and the rest just skim milk (what I had available and also added: all spice, cinnamon, kosher salt, pepper, sugar, and some nutmeg, all to taste.
Turned out great, although it took me a while to puree the pumpkin and cook it all. I will definitely be making this again, probably in a couple days when I need to rid myself of another pumpkin off the porch!
By KS Girl
Wilmington, DE
on November 14, 2012
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I like the clean, simple, fall flavors and it's filling too. I added the slightest touch of cayenne for some warmth.
Read all 44 reviews