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Author Notes: This savory soup is a perfect dish on the Thanksgiving table. —Melissa Mimi Fayyazi
- 1 small pumpkin, roasted
- 2 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons salt
- 1 medium onion
- 1 clove garlic (crushed)
- 1 teaspoon canola oil
- Wash pumpkin and scrape pumpkin seeds out.
- Cut pumpkin in half and brush with olive oil.
- Place cut side down into a casserole dish.
- Pour 1/4 cup water into the dish and roast in the oven for 1 hour at 375 degrees.
- In a skillet, carmelize the onions and garlic in the canola oil.
- When the pumpkin is done, remove from the oven and scoop the cooked pumpkin into a blender.
- Add the onion mixture in the blender and puree.
- Pour pumpkin puree in a 6 quart saucepan and add the chicken broth, heavy cream, and salt.
- Place lid onto saucepan and cook on low for 20 minutes.
- Garnish with a splash of heavy cream and a pinch of chopped Italian parsley.