Creamy Pumpkin Soup Base

Nothing quite screams “fall” to me like the flavor of pumpkin and spices. I cook alot of pumpkin during the year, but once it starts getting chilly I yearn for creamy pumpkin soup to warm me and fill my tummy up.

When I went looking for a recipe nothing quite hit me the way I wanted to and thus I have kind of tinkered together a basic method and tweak it based on whats in the house and how lazy I am feeling. Some days I toss in everything but the kitchen sink, others its the very basic stuff. Feel free to experiment and find your own balance with the recipe.

Ingredients
pumpkin puree (you can make your own or use a can of puree or even pie filling with the spices already in it)
heavy cream
chicken or vegetable stock
butter
onions-finely minced
garlic cloves-finely minced
bacon-chopped
salt
pepper
ginger
cinnamon
nutmeg
paprika
cayenne pepper
parsley

1. Brown and render bacon until crisp. Add onions and garlic and cook until translucent.
2. Add 15oz worth of pumpkin puree (1-2cups if homemade). Add an equal amount of stock. Stir to blend evenly.
3. Add 1/3cup cream and blend. Add more if not light enough.
4. Hit with immersion blender or process in food processor or blender if a smooth product is desired. I kind of like the chunks though.
5. Add salt&pepper to taste and other seasonings as desired.
-sweet:ginger, cinnamon, nutmeg (possibly a hint of brown sugar)
-savory:paprika, cayenne pepper
6. Pour into bowls and sprinkle parsley on top. Sour cream can also be served on top. Serve with warm, fresh bread or crackers.

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