Thick, creamy pumpkin soup. Another fantastic sick-day meal.
You’ll notice that this recipe is very similar to my Creamy Potato & Broccoli Soup. Why? Because I finally nailed the method for making a perfect cream soup, without the cream, that’s why!
Creamy Pumpkin Soup
1/4 whole wheat flour
1/4 c extra virgin olive oil
4 c vegetable stock
3 cloves garlic
2 lb pumpkin, peeled and chopped
1 c milk
Salt, to taste
Pepper, to taste
Your favorite vinaigrette, for topping
Heat the oil in a large stockpot over low heat. Whisk in the flour until smooth. Add the stock 1/2 cup at a time, whisking after each addition until smooth. Stir continually for five minutes to allow the stock to thicken.
Add the pumpkin and garlic, cover and bring to a boil. Reduce to a simmer and allow to cook for 25-40 minutes, until the pumpkin is fork-tender.
Using an immersion blender, cream the soup until completely smooth. Stir in the milk and season to taste with salt and pepper.
Top each bowl with 1-2 tablespoons of your favorite vinaigrette. I used Garlic Gold’s new Red Wine Vinaigrette. I’m loving these new vinaigrettes. In fact, I can’t eat a cream soup without a little Garlic Gold Vinaigrette on top anymore!
What’s your favorite soup recipe? Or are you sick of soup and ready for spring?
{ 3 comments… read them below or add one }
I am so ready for spring! But I am one of those weird people who enjoys soup all year long (except on especially hot days) I think my favorite kind of soup is baked potato or chicken tortilla. The pumpkin looks delicious though
My favorite soup is crockpot 365′s tomato soup!
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This looks absolutely simple, yet delicious! I could eat soup for every.single.meal – I just love it. French Onion Soup ranks high – as well as sweet potato & black bean chili.