Tis The Season For All Things Pumpkin.
So, I have never been a big pumpkin person. When I was in elementary school I can remember eating in the cafeteria during the holiday season and they would always have pumpkin pie, NO Cinnamon, NO Butter, NO Sugar... just pumpkin puree in a mini pie shell. YUCK!!!
Because my family is so "southern" we always eat Sweet Potato pie... because they were the same color as a child I didn't understand WHY they tasted so different. Since then, I have not been a pumpkin gal.
Well, since I consider myself not being a discriminator of culinary cuisine I decided to finally try the dreaded pumpkin.
I was chatting with one of my foodie buddies and she shared this recipe with me... and.... now... I'm-a-believer!!!
Thank you
Cool Pink for changing my life. Please check out
her blog for other great seasonal treats.
This year Thanksgiving is at my house and we will be featuring this soup as the perfect appetizer to our thanksgiving meal.
Pumpkin Cream Soup
Ingredients:
mashed or pureed pumpkin
potatoes
onion
butter
cinnamon
nutmeg
heavy whipping cream (or the soy version if you're vegan)
sour cream (or the vegan version)
parsley
turkey bacon (again, the veggie version of this is just as good)
lemon juice
cocoa powder
For this light but filling soup, you'll need to start buy sauteing a chopped medium onion in a few tablespoons of butter. Peel and slice two or three large Idaho potatoes, and place them in the pan with the onions and butter. Add some chicken or vegetable broth to the mix, along with the pumpkin. At this point, you can transfer to the soup to a pot, or leave the mixture in the pan if it's deep enough. Cook until the potatoes have softened, then turn the heat down slightly and add the cream until the soup is at your desired consistency. Add salt, pepper, cinnamon, and nutmeg to taste--I recommend a little white pepper and cumin as well:) Cook the soup for about twenty minutes, then remove it from the heat to make it thicker. While the soup is cooling, saute a few pieces of bacon. After the soup has cooled, transfer it to your favorite bowl (trust me, that makes it taste better lol). For the topping, mix sour cream with a little lemon juice, a splash of cocoa powder (you can add a little of this to the soup as well for a richer taste), and nutmeg, and place a dollop of the mixture on top of the soup along with a few sprigs of parsley. Break the crispy bacon pieces over the sour cream, and enjoy the pumpkin soup with a salad or whole wheat foccaccia.:)
Photo Credit
Deon thinking, "thanks Kendi! 30 for 30 was such an AWESOME idea "
