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!
Ingredients
- 1/4 cup whole wheat flour
- 1/4 cup extra virgin olive oil
- 4 cups vegetable stock
- 3 cloves garlic
- 2 pounds pumpkin, peeled and chopped
- 1 cup milk
- Salt, to taste
- Pepper, to taste
- Your favorite vinaigrette, for topping
Instructions
- 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!
http://www.savvyeat.com/creamy-pumpkin-soup/Copyrighted by Julie Grice and Savvy Eats
Ingredients
- 1/4 cup whole wheat flour
- 1/4 cup extra virgin olive oil
- 4 cups vegetable stock
- 3 cloves garlic
- 2 pounds pumpkin, peeled and chopped
- 1 cup milk
- Salt, to taste
- Pepper, to taste
- Your favorite vinaigrette, for topping
Instructions
- 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!
Copyrighted by Julie Grice and Savvy Eats
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!
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.