Pumpkin Soup

Recipe courtesy Chef Kerry Simon, Simon Kitchen & Bar, Hard Rock Hotel, Las Vegas, NV

Show: Follow That FoodEpisode: Follow That Feast

Rated: 4 stars out of 5Rate itRead users' reviews (20)

RECIPE
COMMENTS & REVIEWS(20)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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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.

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Comments & Reviews

recipe Pumpkin Soup
E Bentonville, AR 10-17-2009
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Mild and delicious pumpkin taste
Rated: 5 stars out of 5

I made this soup with my 6 year old daughter who really wanted to "do something" with her little baking pumpkin. It was easy... to make and quite delicious! We don't have a food mill so we just used our immersion blender before the cream addition and it worked very well. Thanks Kerry - great recipe!Read more
recipe Pumpkin Soup
susan montgomery village, MD 12-28-2008
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wonderful soup
Rated: 5 stars out of 5

Smooth, filling and luscious. The sage adds a delectable flavor to the soup. The recipe does not specify what type of apple... to use. I used a gala apple and I think the sweetness helps give the soup a little more depth in flavor. This is definitely a keeper, sue c.Read more
recipe Pumpkin Soup
Shannon Suwanee, GA 12-06-2008
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needs something...
Rated: 4 stars out of 5

I added curry and paprika, as well as lots of salt and pepper. I added more carrots and apples as well and think it tastes... great!Read more
recipe Pumpkin Soup
Yolande Kapaa, HI 11-26-2008
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Good base
Rated: 4 stars out of 5

I agree the original recipe is a little bland ... and I too add in more garlic, salt and some spice. I also keep some of the... chunks of onion and carrot instead of blending them all up. But over all it is a great starter and very, very easy. Everyone loves this soup.Read more
recipe Pumpkin Soup
jeff fayetteville, NC 10-17-2008
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wife loved it
Rated: 4 stars out of 5

i gave it 4 stars. i thought it was very good but i added two servings of shredded chicken. I wanted to beef up the protien... content without changing the flavorRead more
recipe Pumpkin Soup
Anonymous 09-18-2008
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Unique recipe and flavor...
Rated: 4 stars out of 5

I think I had imagined that pumpkin soup would taste a little different. Perhaps a little more savory. Don't get me wrong, it... was good, but I think it's an acquired taste. Not many other people who tried it liked it as much as I did. The recipe seemed VERY bland... I added much more salt, pepper, garlic/onion powder, as well as paprika at the end... just to add some flavor. Overall though, it was pretty good. Tasted buttery and smooth. Just make sure you flex your ideas of how you're expecting it to taste - it may be quite different than what you expected!Read more