Savory Pumpkin Soup

Pumpkin soup
Pumpkin Soup is one of my favorite parts of Thanksgiving. I serve it as a starter every year!

But this is not your grandma’s strangely sweet yet weirdly bland pumpkin soup. My recipe is different than most, as I omit all the traditional sweeter spices. No ginger, no cinnamon, no nutmeg. I’m after a bowl of something hearty and savory, not just a thinner version of pumpkin pie filling.

I strongly suggest you do not omit any of the additional toppings: bacon, fresh basil, Parmesan, or sour cream. They take it to a whole new level!

TIP: If your soup tastes bland or bitter, add a pinch more salt. But keep in mind the bacon and Parmesan will add quite a bit of salt to the final dish already.

TIP: Try substituting this for tomato soup served alongside grilled cheese sandwiches. Havarti and Gruyere on Dill Rye, grilled with an obscene amount of butter, are incredible with this soup!

Pumpkin soup B

Savory Pumpkin Soup
(Original recipe: The Comfort of Cooking)

3 C chicken stock
2 C pumpkin puree
1/2 C yellow onion, chopped
2 cloves garlic, minced
1 TBSP fresh thyme, minced
1 TBSP fresh sage, minced
1 TBSP fresh chives, minced
3/4 C fresh basil, minced and divided
1/2 tsp salt
1/2 C heavy whipping cream
4-5 pieces cooked bacon, chopped into chunks
Freshly grated Parmesan cheese
Sour cream to top
Additional salt and pepper to taste

In a large pot, combine broth, pumpkin, onion, garlic, herbs, and salt and bring to a boil. Reduce heat to low and simmer for 30 minutes, uncovered.

Using an immersion blender, puree the soup in the pot. Return it to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered.

Turn the heat to low. Stir in heavy cream. Add salt and pepper to taste.

Serve topped with the remaining basil, bacon, Parmesan, and a dollop of sour cream.

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