Halloween is over and Thanksgiving is almost here. I know I’m not the only person around who still has several decorative pumpkins artistically placed around my home and, yes, even at the hunting ranch. I do this every year. They represent my favorite time of year, autumn. And they seem to last FOREVER!
After they have served their aesthetic purpose, I roast the flesh, package it up, and freeze it to use in my best loved pumpkin recipes. This gorgeous soup is one of my favorites. It is elegant, rich and hearty without being heavy, and EASY . I have made up batches, poured them into mason jars for transport, and taken them to the hunting camp. It would also just as easily be an elegant first course for any Thanksgiving dinner.
Elegant Pumpkin Soup
1/2 onion, chopped 1/8 tsp. ground ginger
2 carrots, chopped 2 tsp. brown sugar
2 stalks celery, chopped 1 1/2 tsp. salt
olive oil 1/4 tsp. black pepper
32 oz. chicken stock 1/8 tsp. cayenne pepper
2 cups cooked pumpkin 1/2 cup whipping cream (optional)
1/2 tsp. cinnamon dollop of sour cream or greek yogurt salted roasted pepitas*
*pepitas are shelled pumpkin seeds
In a large soup pot, saute onion, carrots, celery in olive oil until tender. Add chicken stock and bring to a boil. Simmer for about 15 minutes until veggies are tender. Add pumpkin and spices. Puree with immersion blender. Continue to simmer for a few minutes. Add whipping cream if you want extra richness. Stir in. Complement with stirred sour cream or greek yogurt thinned with a bit of milk so that it can be drizzled artistically (and stirred in more smoothly). Sprinkle with salted pepitas.