This tasty pumpkin soup recipe is a variation of a soup recipe I make every fall, but this year I decided to add roasted pears to it to add a little extra sweetness. I always start my soup with a saute of onions and garlic in butter which lays a flavor base for the soup creating a full bodied, not too sweet soup.
I also always roast my fresh pumpkin first before using it to increase the flavor that develops through caramelization when vegetables are roasted. I also roasted the pears to add depth to their flavor too. This soup is blended smooth which creates a creamy texture that doesn't require the addition of heavy cream to thicken it. I use my hand immersion blender which works perfectly for jobs like this, but any blender or food processor will work. The amount of broth needed for the soup will depend on how much moisture is in your pumpkin, as well as how thick you prefer your soup to be. Just allow the soup to cool a bit before blending it to prevent boiling hot soup from flying around your kitchen. This soup would be a perfect choice for Thanksgiving or to begin any special fall dinner. The soup is best served warm and not too hot so you can taste the complexity of flavors and since the flavors seem to develop further the day after it is made, it is a great soup to make the day before you plan on serving it. Just allow the soup to cool, then refrigerate it until needed, and reheat gently adding a little additional broth if the soup seems too thick.
You can garnish this soup with a variety of different options such as a dollop of sour cream, a spoonful of diced pears and chopped roasted chestnuts sauteed in butter, some chopped fresh greens such as watercress, or with a sprinkling of roasted crisp pumpkin seeds as I used in the photo.
—DebIFF
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