Pages

Tuesday, October 2, 2012

Perfect Pumpkin Soup



 
This is the most perfect pumpkin soup you’ll ever have! The pumpkins are sweet and the soup is slightly beefy and salty. Pure comfort.
I have been surviving off of this soup for the past two weeks and I don’t foresee me getting tired of it any time soon. I make small batches every week so that my house is full of the smells of the fall every Sunday.
 
 
Beside the pumpkin, i bet all the ingredients are within your pantry walls and your fridge. This is also a great soup to make ahead and store in the freezer for the perfect fall night.

Ingredients (serves 8)

  • 1 medium pumpkin(not the type you carve for Halloween, think more like the cut up squash you find at the super market, make sure to carefully take the skin off with a knife)
  • 2 medium onions cut in half
  • 2 medium carrots cut in thirds
  • 1 stalk of celery cut in forths
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon nutmeg
  • 8 cups of water(or enough to cover the veggies)
  • 1beef flavoring packet
  • 1 tablespoon of butter

Instructions


Carefully take the skin off the pumpkin with a knife and cut into 1 inch cubes. Add pumpkin cubes, onion, celery and carrots to a large soup pot. Add 8 cups of water or enough to cover the vegetables, beef/chicken or vegetable broth could be added instead of water.  Bring to a boil and add beef flavoring packet. Let simmer for half an hour or until vegetables are tender to the touch.

Let vegetables and broth cool completely before blending to a smooth texture with a hand blender or a standing blender. Return mixture to large soup pot and add a butter, salt, pepper and nutmeg. Allow soup to boil for 10 minutes before serving.  

 

 

No comments:

Post a Comment