Hi, everyone! How’s your week going? I missed you while I was gone to ATL for Operation Christmas Child box inspection fun. It was a fast and furious trip, but it was completely fun and so worth the effort! I highly recommend that type of therapy if you are feeling a little down, dull, or stuck in a rut.
I need to share this recipe really quick before we move on into the Christmas season. I know I’m behind on that and remind myself often that I’m getting a really late start this year. No tree up yet, not the first wreath, even. Oh, well, I’ll pretend to be Scarlet…tomorrow is another day. Fiddle dee dee!
After publishing the Thanksgiving Dining on Tartan tablescape, I still had two baking pumpkins left in my decorations. Remember these little guys?
Just before Thanksgiving, they were ready to use. HH isn’t much of a pumpkin soup fellow, but we had other food in the house for him to eat.
It was time to roast some pumpkins and make the soup – just for me. (Actually, Mr. Freezer is keeping most of it. Come on over – I’ll share!)
I roasted the pumpkins exactly the same way as with the acorn squash soup. I spooned out the meat and whirled it in the food processor. The big difference with the pumpkin soup are the spices I used – dried thyme leaves and parsley flakes. No ginger.
The thyme flavor is subtle, but delicious. Here’s your recipe to print and share.
- 2 Tablespoons Olive Oil, divided
- 1 onion, chopped
- 1 clove garlic, minced
- 2 baking pumpkins, approximately 2 pounds each (=5-6 cups pumpkin puree)
- 3 cups chicken broth
- ½ cup milk
- ¼ teaspoon dried thyme leaves
- 2 teaspoons dried parsley flakes + extra for garnish
- 1-1/2 teaspoon salt
- freshly ground black pepper to taste
- sour cream for garnish
- Quarter baking pumpkins and clean out seeds. Wipe dry with paper towel and rub with Olive Oil. Place on oiled baking sheet and bake in 350-degree oven for 45-55 minutes.
- Meanwhile, chop and saute onion in 1 Tablespoon Olive Oil until tender. Add minced garlic and cook for 1 minute. Transfer to food processor bowl to process with pumpkin meat.
- When pumpkin is cooked until tender, cool enough to handle. Scoop out meat (pulp) with large spoon. Add to food processor, along with 1 cup chicken broth. Puree (with cooked onion and garlic) until smooth and no lumps remain.
- Place food processor contents in pot on stove, add remaining stock, milk, and spices. Heat thoroughly, stirring to prevent sticking.
- Serve with garnish of sour cream dollop, parsley flakes, and sprinkling of freshly ground black pepper.
Since pumpkins last quite a while, you may have some remaining from your Thanksgiving decor – or your grocer has them. You’ll really enjoy this soup…unless you’re like HH and refuse any soup lacking meat. 😉
I feel like I’ve missed an entire week, but it’s only Thursday. Tomorrow, I’ll share an easy trick to add to your Christmas decor – a little tea towel transformation you’ll enjoy.
What’s been your focus this week? Have you started (or finished) your Christmas shopping? Guess who hasn’t done much of that, either. Ha! Fiddle dee dee…but, I’m all set for soup!
I’m sharing this recipe at Metamorphosis Monday. Follow me there for more Christmas fun. 🙂