This is great for the holidays or just to make for dinner some night. It freezes great and you can make it the day before and just warm it up! I was always leary of pumpkin soup. Always thought pumpkin should be for breads or deserts but I am sure you will be surprised as I was to find how tasty this is! Kids love it!
Pumpkin Soup
Ingredients:
2 (3 pound) pumpkins - seeded, peeled, and cut into 1-inch cubes
4 cups water
1 cube chicken bouillon
2 teaspoons chili powder
1 cup heavy cream
1 tablespoon pumpkin pie spice
2 teaspoons ground ginger
2 teaspoons grated orange zest
Directions:
1.Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. You can use a stick blender and puree the soup right in the cooking pot.
2.Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.
*I have to triple this recipe for company or my family. This feeds about a family of 4-6.
Pumpkin Soup
Ingredients:
2 (3 pound) pumpkins - seeded, peeled, and cut into 1-inch cubes
4 cups water
1 cube chicken bouillon
2 teaspoons chili powder
1 cup heavy cream
1 tablespoon pumpkin pie spice
2 teaspoons ground ginger
2 teaspoons grated orange zest
Directions:
1.Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. You can use a stick blender and puree the soup right in the cooking pot.
2.Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.
*I have to triple this recipe for company or my family. This feeds about a family of 4-6.
