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Pumpkin Soup

Trapper John

Well-Known Member
Joined
Mar 13, 1999
Messages
12,162
Location
Murfreesboro,TN
I was going to make this and take a picture but I'm running a little behind. Here's the recipe I mentioned in the other thread for those who are brave enough to try it. I've been making this for the past 3 years and it's definitely good stuff.


6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped parsley (It's garnish. Don't get excited)
1 cup chopped onion (Very optional...very)
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns


Heat stock, salt, pumpkin, onion (optional I say!!), thyme, garlic, and peppercorns.

Bring to a boil, reduce heat to low and simmer uncovered for 30 minutes.

Puree the soup in small batches (1-2 cups at a time) using a food processor or blender. If you use the pumpkin from a can and don't add in onions this step isn't as critical. If you use fresh pumpkin puree it would definitely make things smoother.

Return to pan and bring to a boil again. Reduce heat to low and simmer uncovered for another 30 minutes. Stir in heavy cream.

That's it. If you do it right it's a great autumn soup. If you screw it up you're haunted.
 
Yep. If you don't like pumpkin to begin with stay away. If you do it's great. Most peoples' knowledge of pumpkin as a food ends with pie...and that's not cool.
 

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