Homemade Pumpkin Soup
As the weather turns cold, warm up with some homemade pumpkin soup. We placed our soup in bowls purchased from the Little White Dish. The lids keep the soup warm and allow for a cute little tag to be placed on the lid.
Makes 4 servings
2 lbs pumpkin, chopped into large chunks (remove skin and seeds)
2 medium onions, sliced
2 cloves of garlic
3 cups chicken stock
1/2 cup milk
1/2 cup heavy cream (plus a little extra to drizzle)
1 tablespoon maple syrup
Salt and pepper to taste
Roasted Pumpkin seeds for garnish
Combine first 5 ingredients in a large saucepan and bring to boil, reduce heat and simmer until pumpkin is tender. Remove from heat. Using an immersion blender, blend until smooth*. Add heavy cream, maple syrup, salt and pepper to taste. Hand whisk to blend. Serve immediately with a little drizzle of cream and roasted pumpkin seeds as garnish.
*Note: If you do not have an immersion blender, let soup cool then blend in a blender, reheat in saucepan before continuing with additional ingredients. Do not try to blend hot soup or the lid will blow off your blender along with the soup!
To make the tags, purchase artificial autumn leaves (we found our shimmery autumn leaves at Hobby Lobby), gold paper, thread and thin gold ribbon. Write (or type) “Pumpkin Soup” onto gold paper and punch out each tag (we used a scalloped edge punch from Michael’s). Take a small wet sponge and dip into a little orange paint. Lightly dab the edges of the tags and let dry. Punch a very small hole into the tag and thread the tag, leaf and ribbon together. Wrap ribbon around the lid and tie into a pretty bow.