Wednesday, November 5

Creamy Fresh Pumpkin Soup

Last month we packed up the car and made the 12 hour road trip to spend some time with my husband's grandparents. It was lovely visit, from shopping, attempting to play poker (and losing miserably), pumpkin patches and apple orchards, local boutiques, yummy breakfast nooks and delicious coffee stands. On one of the evenings my husband's grandmother served us this absolutely gourmet meal. Roasted pork loin, herb quinoa and brown rice stuffing, sauteed apples with pears and bacon. Waldorf salad, dutch apple pie from a local shop and this incredible creamy pumpkin soup. Soooo goooood! Borrowing a few favorite elements from the soup she served us and adding some of my own I promise you this soup will quickly become a Fall favorite!

Creamy Fresh Pumpkin Soup
Inspired by Doris C. 
Serves 6

1 baking pumpkin (about 3 1/2 cups chopped pumpkin)
1 onion, roughly chopped
4 garlic cloves, roughly chopped
2 carrots, roughly chopped
1 golden delicious apple, chopped with peel
8 cups chicken broth
1/2 teaspoon black pepper
1 teaspoon dried parsley
3/4 half n half

Peel and remove seeds and pulp from your baking pumpkin. Cut pumpkin into two inch pieces. In a large pot combine the pumpkin, onion, garlic, carrots, apple, chicken broth, pepper and parsley. Bring to boil then reduce heat to medium, cover and simmer for about 35-45 minutes or until vegetables are fork tender. Using a blender, blend soup until smooth and no lumps remain. Transfer soup back to your large pot and stir in half n half. Check for seasons and serve.

Optional Toppings
Roasted pistachios
Dried cranberries
Roasted pecans
Sour cream
Plain Greek yogurt

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