Yesterday was Halloween. Here in the land of windmills and wooden shoes, it is not celebrated as big as they do in the USA. Aside from some movie theaters throwing a midnight a scary movie marathon and amusement parks having a Halloween theme with people dressed up and haunted houses.
I couldn’t be bothered with either though. Not yesterday. I planned to just watch a bunch of scary movies at home. But ended up not doing even that. The closest thing to having somewhat of a Halloween feel yesterday, was eating this Pumpkin Soup. I suppose.
I was not sure if it was going to taste any good. I had never tried Pumpkin Soup before. But. It was much tastier than I expected it to be. And thus I would like to share the recipe with you here. Because I have not shared recipes for quite a while.
Enjoy and Happy Halloween!
Pumpkin Soup
Ingredients
- 6 cups chicken stock
- 1 1/2 teaspoons salt
- 4 cups pumpkin puree
- 1 teaspoon chopped fresh parsley
- 1 cup chopped onion
- 1/2 teaspoon chopped fresh thyme
- 1 clove garlic, minced
- 1/2 cup heavy whipping cream
- 5 whole black peppercorns
Directions
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Serving Tips
- Serve with some corn on a cob and roasted pork belly. Or some tasty brown whole wheat bread.
- If you feel creative, you can use the pumpkin shell as a bowl and serve the soup in it.
