Okay, I wasn’t sure about this one either, but for some reason the idea of pumpkin soup intrigued me so I tried it. Crazy as it sounds, we loved it!
I used ideas I found in a recipe and thencreated my own recipe, and it has turned into a soup that we really like. Here’s what I use:
2 very small pumpkins
5 cups of chicken broth
1 cup of milk
3/4 cup of heavy cream
1 very large onion
3/4 to 1 cup of butter (I use salted)
1 large jar roasted chestnuts
Spices to taste, recipe called for Chinese 5 Spice and Marjoram
1. I cooked a couple of small pumpkins by putting them upright in a pan with about an inch of water in the bottom. I baked at 325 degrees until the skin was soft to the touch, but still held its shape.
2. I let the pumpkins cool completely, sliced them down the middle, and scooped out the flesh.
3. In a large soup pot I melted 3/4 cup of butter and then sauted a very large diced onion. Of course, I seasoned this with garlic salt.
4. While the onion cooked, I put the pumpkin in the food processor and left it on until it was completely lump-free and creamy.
5. When the onion was very soft, I added to it 5 cups of chicken broth and 1 cup milk and let this almost come to a boil.
6. Then I spooned in 4 cups of creamed pumpkin and stirred until it was mixed well.
7. To this mixture I added 1/2 -3/4 cup heavy whipping cream.
8. I didn’t think there was quite enough bulk to the soup so I took the large jar of roasted chestnuts from Central Market (I bought for the original recipe) and I processed them in the food processor until they were chopped very well, but certainly not smooth. These I added to the soup mixture.
9. With a little salt, the soup at this point actually had a nice flavor, but I still wasn’t sure it was hearty enough so I added about another cup of creamed pumpkin and the left over 1/4 cup of butter and let it simmer a short time.
10. From here, you have to decide what you like. I ground just a bit of pepper into the pan (I remember original recipe called for whole peppercorn), and then I looked at the two spices called for by the original recipe. I had also bought these at Central Market: Chinese 5 Spice and Marjoram. The problem was that I had no idea how much to use and I had purchased in bulk.
11. Sooo…I served it up and had Rickey sprinkle a little of one and taste it and then a little of the other and do the same. He preferred the Chinese 5 Spice; however, I also like it without either spice, but remember, the original recipe called for both.
12. The garnish you see in the photo is just some Rosemary from my fridge that had seen better days. That is probably not a spice I would use with this soup; however, if I wanted a bit of garnish, I might use a dollop of whipped cream in the center of each bowl, minus the sugar and vanilla. I also think you could do a sprinkle of chopped nuts or seeds, sesame, sunflower, cashews, even chestnuts, as long as they are raw and not the ones from the jar.
If you really like the flavor of the traditional pumpkin pie spices, you might even try just a bit of nutmeg, etc. As for me, I think I might try adding a little shaved chicken breast just to see if it makes the soup even heartier.
It’s not something Ric and I would want every day, but we did think it was a fun change of pace for an evening, especially a chilly one!