Harvest Pumpkin Soup
This delicious and creamy harvest pumpkin soup with subtle spices and a hearty texture is something everyone will enjoy!
Ingredients
For the soup:
- 3 lb cooking pumpkin
- salt and pepper to taste
- olive oil
- 1/2 head garlic peeled
- rosemary sprigs fresh
- 1 pinch nutmeg freshly grated
- 4 tbsp butter
- 1/2 medium yellow onion diced
- 1/4 cup Parmesan cheese grated
- 3 cups chicken stock
- 1/3 cup heavy cream
For garnish:
- Parmesan cheese shaved
- bacon crumbled
- parsley fresh, chopped
Instructions
- Preheat your oven to 375F.
- Cut the pumpkin in half and scrape out the seeds and pulp. Score the pumpkin halves with a sharp knife and season with salt and pepper. Place a few garlic cloves and Rosemary sprigs in the center of the pumpkin and drizzle with olive oil.
- Put the pumpkin halves in a roasting pan and roast for 1-1.5 hours, or until the pumpkin is nice and fork-tender. Then pull it out of the oven and let it cool for about 10 minutes.
- Remove the rosemary and the garlic from the pumpkin, but keep the garlic. Scoop out the pumpkin flesh and set it aside.
- Heat the butter in a large stock pot. When melted, add the onion and cook, stirring frequently, for about 5 minutes or until the onion is translucent. Toss the reserved garlic and the pumpkin into the pan with grated Parmesan, a touch of salt and pepper, and a pinch of fresh grated nutmeg.
- Pour in the chicken stock and bring to a boil. Reduce the heat and simmer 15 minutes. Stir in the cream and heat through for another minute or so.
- Ladle the soup into a blender and blend until smooth or use an immersion blender. Then serve with a little more Parmesan and some crumbled bacon and enjoy!