This soup didn’t take too long to make, and it was actually really good. Toby thought it might be butternut squash soup- he said it didn’t taste too “pumpkiny“. I might try and make this again and use almond milk in place of the cream to make it vegan. I did use my immersion blender and again, it could have been a little smoother. Every now and then you would get a piece of potato on your spoon. But it’s all yummy.
Harvest Pumpkin Soup
(Country Living, Nov. 2012)
time needed: 45 min.
2 tbsp unsalted butter
1 large potato, peeled and chopped
1 large onion, chopped
4 1/2 cups chicken broth (I used veggie “chicken” broth)
1 can (15-ounce) pure pumpkin
Freshly ground pepper
1/4 tsp ground nutmeg
1/2 pint (16 tablespoons) heavy cream
1. In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
2. Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Season with salt and pepper, if desired. Serve hot.