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a hearty soup to chase off winter chills

October 20, 2011

In keeping with the theme of loving everything pumpkin these days, we turned some of the roasted pumpkin puree we’d made for the Pecan Pumpkin Butter into a gorgeous roasted pumpkin ginger soup. Topped with Star Thrower Farm’s amazing bleu and served with a basket full of homemade bread, it was just the thing to ward off the evening chill.

recipe for Roasted Pumpkin Ginger Soup after the jump…

Roasted Pumpkin Ginger Soup

(adapted from the Smith Bites’ Bisque)

[See previous pumpkin love entry for roasting guidelines]

  • 3 tbsp butter
  • 2 small yellow onions, chopped
  • 2 tbsp freshly grated ginger
  • 1.5 tsp celery salt
  • 3 C chicken broth
  • 5 C roasted pumpkin puree
  • 1 C milk*
  • 1/2 C apple juice

Melt the butter in the bottom of your favorite soup vessel (ours is a flame red Le Creuset 4.5 quart dutch oven, but it doesn’t need to be that fancy). Add the onions (and salt and pepper to taste if you are so inclined), and cook until they are soft – but not browned. Add the ginger and cook for another minute or so, then stir in the pumpkin and broth. Bring the soup to a simmer for about 8 minutes, then take off heat. To get the creaminess factor, puree the soup (We use a stick blender, but you can easily cool the soup off for 10 minutes or so and do it in a regular blender). Add the milk, apple juice and celery salt, then return to a simmer.

Serve topped with your fav bleu (or any other cheese that benefits from perching atop of steamy bowl of hearty soup)

* A Note on the Milk… We used 1% and it was perfectly creamy enough for us. If you’d like a richer soup, upgrade to the more traditional whole milk

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One Comment leave one →
  1. October 21, 2011 9:52 am

    Yummy….I just made some pumpkin soup for my family and wondered if cheddar was the right cheese for the top but after reading this I see blue chesse might be just the thing. The best part of serving soups is my sons comment after I tell him all the things in soup, “mummy the funny thing is I don’t like all of those vegetables but I love when you put them all together in this soup.”
    I am working on collecting a variety of recipes like yours for my work with the Apple Pie Trail here in Ontario, Canada. So far no recipes but lots of farmers on our Trail – take a look Apple Pie Trail
    Thanks for sharing, I’m going to see how my kids like your soup!

    Kristin

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