This rich and delicious soup is perfect for any holiday table. This easy version skips the messy, and time-consuming chore of cooking and pureeing fresh pumpkins. As most chefs will tell you, pure canned pumpkin will have a better flavor than that fresh pumpkin patch gourd you picked yourself. Save that for the front porch!
Serves: 6
Serves: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 2 tbsp butter
- 1/2 yellow onion, sliced thin
- 1/2 cup carrots, sliced thin
- 1 rib celery, chopped
- 2 cups canned pure pumpkin (not pumpkin pie filling!)
- 3 cups chicken broth
- white pepper, to taste
- 1/4 tsp ground ginger
- 1 1/2 tsp salt
- 1 cup cream or half and half
- 1/2 bunch chives, chopped fine (optional)
Preparation:
- In a 4-qt saucepan, saute the onions in butter until transparent.
- Add all the other ingredients, except the cream.
- Bring to a simmer and cook for about 30 minutes, stirring occasionally, until the vegetables are very soft.
- Place in a blender and carefully puree until completely smooth.
- Pour back into the saucepan and add the cream.
- Bring back to a gentle simmer, turn off heat, and adjust the seasoning if necessary.
- Serve in warm bowls, and garnish with chives.
