Soup, Chili, Stew, Chowder, Bouillon, Consommé, Veloutés, Bisque. No matter the style, the result is the same: heart-warming, soul-feeding, nourishing, tasty and filling.
We all have our favorite. I have many favorites. This is the time of year when I celebrate soup. Won't you join me? Try the recipes, change them up, maybe make something different and share your recipe with me - I promise I'll try it!
Pumpkin anything is always high on my list. This soup is no different. It is creamy, savory and hearty without being too much.
1 lb fresh cooked pumpkin
2 cups chicken or vegetable broth
1 tablespoon unsalted butter
1/4 teaspoon white pepper
1/4-1/2 teaspoon salt (depending on how much salt is in the broth)
1/4 cup light cream
1/2 teaspoon fresh thyme leaves crushed
12 sage leaves
1 tablespoon olive oil
2-4 miniature pumpkins (large enough to hold a single serving of soup)
Once the pumpkin that is to be used for the soup is done, remove top and hollow out 2-4 small pumpkins being sure to remove only the seeds. Bake these pumpkins (with tops in place) at 350F or 150C while you prepare the soup.
Blend the cooked pumpkin (still hot) with the butter until smooth. Bring broth to a simmer and add pumpkin. Mix until incorporated and add the white pepper, salt and crushed thyme leaves. Allow to simmer for 10 minutes.
Meanwhile, bring the olive oil to temperature and gently fry the sage leaves until crispy. Be careful not to break up the sages as you turn them or remove them from the pan.
Once the pumpkins are soft to touch and the flesh is completely cooked, remove from oven and add cream to pumpkin soup. Bring to a light simmer.
The soup is now ready to serve. Pour soup into each pumpkin, garnish with fried sage leaves and serve with a delicious, warm homemade bread.
(I like to make a pumpkin seeded bread to serve with the soup. Why waste the seeds?!)