Pumpkin Soup

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This is the perfect cold -weather soup, hot and creamy, without the calories! It’s one of my very favorite soups to serve all winter long. On Thanksgiving I offer it to my family and guests when they first arrive. I serve it in a demitasse cup or small coffee cup or teacup. It gives everyone something warm and satisfying to whet their appetites while waiting for the big meal.

Ingredients For Pumpkin Soup: 

  • 1/3 cup olive oil
  • 2 medium onion,s thinly sliced
  • 4 scallions, chopped
  • 1 tablespoon dry sherry
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon freshly ground nutmeg
  • 1 1/2 teaspoons kosher salt
  • Pinch of cayenne pepper
  • 1 (29 ounce) can pure pumpkin
  • 1 quart homemade chicken stock or store bought organic chicken broth.
  • 1 ( 8 ounce) package low fat cream cheese, cut into small pieces

Garnish:

  • 6 to 8 tablespoon low-fat  or nonfat sour cream ( 1 tablespoon per serving)
  • 4 scallions, finely chopped
  • 1 small jalapeño, sliced thin (optional)
  • 1/4 cup pomegrante seeds
  • Walnut oil or olive oil for drizzling (optional)
  • 1/4 cup toasted pumpkin seeds

Instructions:

1. On medium – high heat, heat a saucepan or stockpot until hot. Add olive oil, then quickly add the onions and scallions and stir.

2. Turn heat down to medium. Sauté until the onions start to caramelize( about 10 to 12 minutes.) Add sherry and stir. Add the cinnamon cloves, nutmeg, salt, cayenne pepper, and pumpkin, and mix well.

3. Add the chicken stock and stir until all of the ingredients have blended together well.

4. Lower the heat and simmer for 20 minutes, until the soup starts to thicken slightly. If the soup is too thick, add more chicken stock or water, 1/2 cup at a time. Turn off heat.

5. Fill a blender halfway with the soup and half of the cream cheese, blend unit smooth. Pour into soup pot. Continue the process with the rest of the soup and the cream cheese until everything has been blended.

6. Place the soup pot back on the stove and heat through.

7. Serve soup piping hot, garnished with a dollop of sour cream, finely chopped scallions, chopped jalapeño, pomegranate seeds, a drizzle of walnuts or olive oil, pumpkin seeds.

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Pumpkin Soup Bowl  (optional)

1 Baby Pumpkin or small squash (For each guest)

Start by removing  the top of the pumpkin and scoop out the seeds. Next you will rub the inside of the pumpkin with olive oil, salt and pepper and bake at 350 degrees for about 25 minutes or until tender.

Let’s get cooking:

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Filed under: Soup

  • dholcomb1

    sounds wonderful!

    Denise