Pumpkin Soup
Cream of Pumpkin Soup Recipe with Roasted Pumpkin Seeds
This is a very savory pumpkin soup recipe. It is easy to make, deliciously creamy and very tasty. You can substitute milk for the cream if you want a lower calorie soup. It will be thinner but still taste good. Also, if you want a vegetarian soup you can use vegetable broth instead of chicken broth. Half chicken broth and half vegetable broth is a tasty combination too.
If you have made recipes for creamy pumpkin soups or a canned pumpkin soup recipe before, you might have made your own roasted pumpkin seeds before. Pumpkin seeds should not be wasted because they are flavorful and full of nutrients. You can bake them for half an hour in oil or butter and add any flavorings you like. Ginger and nutmeg are good for the following pumpkin soup recipe but you can experiment with other spices and eat the seeds as snacks.
If you do not have a sweet tooth, you will find this pumpkin soup recipe very appealing because the onion and thyme give a fragrant and savory flavor and this might be a simple pumpkin soup recipe but it is certainly delicious.
Savory Classic Cream of Pumpkin Soup with Thyme and Onion
Ingredients -
3 pints chicken broth
For the Roasted Pumpkin Seeds:
¾ cup pumpkin seeds
1 clove garlic, minced
1 onion, chopped
1 ½ teaspoons salt
Leaves from 2 sprigs fresh thyme
1 lb fresh pumpkin, diced
1 handful roasted pumpkin seeds
½ cup heavy cream
Light cream, to garnish
5 whole black peppercorns
4 sprigs of thyme for garnish, halved
1 teaspoon olive oil or melted butter
Pinch each of ground ginger and nutmeg
Preparation:
Heat the broth, pumpkin, salt, thyme leaves, onion, peppercorns, and garlic.
Bring the mixture to a boil, then turn the heat down and let it simmer uncovered for 30 minutes.
Puree the pumpkin soup in batches with a blender or food processor. Put it back in the pot and bring it to a boil. Turn the heat down and simmer it uncovered for 30 minutes.
To make the gourmet pumpkin seeds, toss the seeds with the other ingredients and spread them in a single layer on a greased baking sheet. Bake for 30 minutes or until golden, stirring occasionally.
Stir the heavy cream into the soup.
Pour the soup into serving bowls and garnish with the thyme and pumpkin seeds in the center.
Drizzle the cream in a ring around the pumpkin seeds and thyme, using a toothpick to make swirl patterns in it.
Serve immediately.
(Serves 8)
Photo Description:
This attractively colored pumpkin soup is cleverly decorated with sprigs of thyme, pumpkin seeds, and a ring of cream for a gourmet look. You can get the swirl effect in the cream by gently dotting it in a ring and using a toothpick to pull it outwards. The combination of a couple of sprigs of fresh thyme and some homemade roasted pumpkin seeds finish the pumpkin soup off perfectly. As with other recipes for creamy pumpkin soups, this cream of pumpkin soup recipe has a velvety flavor and even the photo looks good enough to eat.
