Pumpkin Cream Soup
When Fall arrives, it's officially EATING season, and this easy creamy delicious soup will keep you feeling warm.
Pumpkin Cream Soup
Ingredients:
- 1 ½ teaspoons salt
- 4 cups pumpkin puree
- 1 teaspoon chopped fresh parsley
- 1 cup chopped onion
- ½ teaspoon chopped fresh thyme
- 1 clove garlic, minced
- ½ cup heavy whipping cream
- 5 whole black peppercorns
- shelled pine nuts for garnish
- 1 tablespoon Redstone Herbes de Provence Olive Oil or if you want a little spice use Redstone Harissa Olive Oil.
Instructions:
- In a stock pot, saute' onion, thyme, garlic, and peppercorns in olive oil until fragrant. Add pumpkin. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley. Serves 6