Pumpkin Soup


In addition to the pumpkin ravioli we made for Halloween, we saved enough pumpkin to also make this delicious pumpkin soup, modified from this Food.com recipe. It was easy, filling and perfect for a chilly fall evening.

Ingredients:
2 tablespoons butter
2 celery ribs, diced
1 onion, chopped well
1 tablespoon flour1 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon nutmeg3 cups chicken stock
1 1/2 lbs diced pumpkin, roasted and peeled
1 cup half-and-halfchopped green onion

Directions:

Melt butter in large saucepan over medium heat. Add celery and onion and saute until onion is browned, about 10 minutes. Stir in the flour, salt, ginger and nutmeg. Cook for 5 minutes. Stir in chicken stock and cubed pumpkin. Simmer on low for 30 minutes. Remove from heat and let cool for 10 minutes. Add to blender one cup at a time and blend until smooth. Add half and half and blend. Serve hot with green onion garnish.
My opinion:
Tasted closer to butternut squash soup than pumpkin, but still delicious. Next time we’ll increase the spices a bit more and use fresh ginger.

One thought on “Pumpkin Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s