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Old 10-17-2011, 01:15 PM   #1
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Pumpkin Soup

Pumpkin Soup

6 cups chicken stock
3 cups cubed, fresh pumpkin
1 cup chopped onion
tsp chopped, fresh thyme
1 clove garlic, minced
cup heavy cream

Bring first 5 ingredients to boil, reduce to low and simmer 30 minutes. Using immersion blender puree and simmer another 30 min. Remove from heat, stir in cream and serve. 8-10 servings

Serve with chipotle spiced roasted pumpkin seeds. Toss the roasted pumpkin seeds with a chipotle/paprika rub.
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Old 10-17-2011, 01:20 PM   #2
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It is nice to replace the cream with coconut milk for an interesting twist which also makes it non-dairy.
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Old 10-23-2011, 03:14 PM   #3
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That sounds good. I make a similar one with chipotle puree.

I like the chipotle seed idea
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Old 10-23-2011, 03:35 PM   #4
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Ooh. Will try this, PF.

You could get your chunks from the Punkin Chunkin yesterday!
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Old 10-23-2011, 04:39 PM   #5
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I love pumpkin soup. I like to make a curried pumpkin soup with mushrooms. It is fantastic. I will have to give this one a try.
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Old 10-23-2011, 04:53 PM   #6
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I have half a kabocha squash I need to cook tonight. I am going to do this with it.
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Old 10-23-2011, 04:56 PM   #7
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Mmmm, squash soup in general is a favorite of mine.
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Old 10-23-2011, 05:48 PM   #8
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Actually, my niece does something evil with this soup that I had never done before until she visited. She grates cheddar cheese (about a cup!) and throws it in near the end. OMG it is evil and delicious.
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Old 10-23-2011, 06:14 PM   #9
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Quote:
Originally Posted by Dawgluver View Post
Ooh. Will try this, PF.

You could get your chunks from the Punkin Chunkin yesterday!
They were using little, icky pumpkins they looked like they had been left on the ground too long.

But, I think any of the winter squashes could be used.
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Old 10-23-2011, 06:46 PM   #10
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Have mine on the stove now! I skipped the cream because we don't need it and I didn't have it. I reduced the stock to compensate. I am sure the other is better though. I also used some fresh sage with the thyme.
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chipotle, cream, pumpkin, recipe, soup, thyme

Pumpkin Soup Pumpkin Soup 6 cups chicken stock 3 cups cubed, fresh pumpkin 1 cup chopped onion tsp chopped, fresh thyme 1 clove garlic, minced cup heavy cream Bring first 5 ingredients to boil, reduce to low and simmer 30 minutes. Using immersion blender puree and simmer another 30 min. Remove from heat, stir in cream and serve. 8-10 servings Serve with chipotle spiced roasted pumpkin seeds. Toss the roasted pumpkin seeds with a chipotle/paprika rub. 3 stars 1 reviews
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