Creamy Pumpkin Soup




4-8 cups pumpkin, roasted, microwaved or boiled
4 c. vegetable or chicken stock
1-2 TB. oil
1 tsp. garlic (optional)
2 carrots, diced
1 medium onion, diced
1 peeled apple, diced
1/4 tsp. each salt, pepper, cinnamon, nutmeg
2 TB. maple syrup (optional)
1 c. whipping cream

Many ingredients or amounts in this recipe are flexible or optional. Pie pumpkins are sweet and tasty so I used one of those and part of a large carving pumpkin. I oven roasted the carving pumpkin, but as it hadn't much flavor, I microwaved a whole pie pumpkin (10 minutes!) to add to the soup. Scoop out seeds and fiber, discard skin and use the soft flesh.

In a large pan add oil then cook the diced onion, garlic, carrots, and apple until softened but not browned, on low to medium heat. Add the stock, cooked pumpkin, spices, and maple syrup (if desired) and simmer about 15 minutes.

Using an immersion blender or a blender, blend the soup mixture in batches until smooth. If it is too thick, add additional stock or thin with milk. Once the soup has all been blended, stir in the whipping cream (not whipped) or you can add it to the blender. If using a blender, cover the container lid with a towel to avoid scalding spills. Serve warm or cold. Garnish with a little cream or something green (chives, spices, shallots, parsley).

This is a rich, filling soup. It would be lovely served in mini pumpkins. Spices can be adjusted and amounts and it still turns out great. I did not use garlic or maple syrup, used about 8 cups of cooked pumpkin, but everything else as specified in the recipe. The apple, since it is blended could also be unpeeled.

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