It’s that time of year: fall is here, which means that pumpkins are ready for your kitchen! Want something that’s good for your body and your soul? Try this very simple recipe for sweet and delicious Pumpkin Soup.
The soup is very rich and can also be served cold. The following recipe makes several servings, so you can play around with the temperature and the mix of broth and whipping cream.
1 medium pumpkin
1 carton organic chicken broth
1 small carton whipping cream
1/3 cup maple syrup
1 TBSP butter
Dash of cinnamon
Dash of nutmeg
Dash of thyme
- Buy a medium-sized pumpkin. For fun, you can look for farm-fresh versions: I bought a pumpkin from a field in Ramstein that I saw while driving.
- Cut off the top and bottom of the pumpkin.
- Slice the pumpkin in half.
- Preheat the oven to 350 degrees Farenheit/175 degrees Celsius.
- Remove the insides, slather the pumpkin with olive oil, and place it in the oven.
- Bake until the pumpkin is soft and the skin easy to remove, about 45 minutes.
- Put the pumpkin flesh, syrup and butter into a blender until pureed.
- Pour puree into a stovetop pot with ¾ of the chicken broth and the carton of whipping cream.
- Stir in cinnamon, nutmeg and thyme until the taste is to your liking. We ate the soup hot without any garnishes but feel free to add dried cranberries, walnuts and/or roasted pumpkin seeds.
- Serve it up in your favorite bowl or, if you are really feeling festive, purchase a few smaller pumpkins, carve them out and use them as serving vessels. Guten Appetit!
Author’s Profile: Cheryl Koller is a native of Georgia. She is a DOD spouse, mom of 4 daughters (2 adults and 2 teens), thrill-seeker, avid traveler, and lover of food and wine. She is a self-proclaimed Freedom-Preneur and Blogger currently living in Ramstein with her family.
Featured Image Photo Credit: © Cheryl Koller