pumpkin soup

Another bountiful harvest. My hubby grew 3 lovely pumpkins and we enjoyed this soup twice already. Pumpkins aren't just for carving at Halloween, you know :)

In fact, my hubby made the soup and even took the picture above! (I did tweak it a wee bit).

I find pumpkin soup to be less sweet than butternut squash soup but they are both rich in texture. It's a nice change from the "mushroom soup, mushroom soup, mushroom soup" chant I get from the kids.

"Pumpkin soup, pumpkin soup, pumpkin soup!"


pumpkin soup

6 cups vegetable stock
3 1/2 lb. pumpkin, chopped
2 onions, chopped
2 cloves garlic, grated
1/2 tsp nutmeg
coarse salt, and freshly cracked black pepper
2 tbsp sour cream

Bring the vegetable stock to a boil in a medium pot. Add the pumpkin, onions and garlic. Simmer 20 minutes or until soft. Puree soup in a blender until smooth.
Return soup to the pot to reheat. Season the soup with nutmeg, salt and pepper.
Pour the soup into bowls. Swirl in some sour cream.

Recipe from: Pumpkin Soup, Food Network Canada