Several years ago I made this pumpkin soup to serve as part of our appetizer/snack selection on Thanksgiving Day. It was a huge hit and we’ve made it every year since. Like most of our recipes it is simple to make and inexpensive.
- 6 cups chicken stock
- 1 1/2 tsp salt
- 5 whole black peppercorns
- 4 cups pumpkin (we like to use fresh)
- 1 cup onion, chopped
- 1/2 tsp thyme
- 1 clove garlic, minced
- 1/2 cup heavy whipping cream
- 1 tsp. fresh parsley, chopped (optional)
Bring stock, salt, peppercorns, pumpkin, onion, thyme and garlic to a boil. Reduce heat and simmer, uncovered, for 30 minutes.
Puree the soup in small batches in a blender.
Return to pan and brink to a boil again. Reduce heat and simmer, uncovered for another 30 minutes. If you aren’t going to be eating the soup right away, this is the perfect point to stop and store it. Otherwise stir in the heavy cream and serve. Garnish with parsley if desired.
I make the soup, minus the cream, a day or so in advance and store in the fridge. On Thanksgiving morning I put it in the crockpot then add the heavy cream as it begins to get warm. It’s delightful to sit around chatting and laughing with family while sipping this pumpkin soup out of big mugs. Serving it in mugs also eliminates the need to wash extra spoons.