Baby it’s cold outside. No really, it is absolutely freezing, which means it is the perfect weather for a steaming bowl of soup. This pumpkin soup can be on the table 30 minutes after you get home, which makes it all the more sweet. It is wonderful on it’s own, or a perfect avenue for some thick homemade croutons or a sprinkling of cheese.
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If you’re using fresh pumpkin, you can add it in pureed, or add 1″ peeled and diced chunks to the broth, then puree it until smooth at the end. Canned pumpkin works just as well here. Play around with the spices until you get just the flavor you like – you could add in some cinnamon to play up the sweet flavors, or paprika for a little kick.
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%uFFFDPumpkin Soup – serves 4 to 6
1/2 medium onion, sliced
1 clove garlic, diced
1 teaspoon olive oil
2 cups pumpkin puree
3 cups vegetable or chicken broth
1/2 cup milk
oregano
salt
pepper
Heat the olive oil in a medium sized pot over medium heat. Add the onion%uFFFD and garlic and sautee for 8 to 10 minutes. Add in the broth and pumpkin and milk and stir to combine. Bring to a boil, and simmer for 20 to 25 minutes. Remove from heat, and use an immersion blender to puree the soup into a smooth consistency. Add salt, pepper and oregano to taste.
