We woke up to our first dusting of snow. A perfect day to enjoy a comforting bowl of homemade pumpkin soup to celebrate the season!
We had a few small sugar or pie pumpkins leftover from Halloween decor. I finally decided to use them for my cooking and baking. It is so easy, but the hardest part is cutting the pumpkin. I roasted the pumpkin by cutting them in half, scooping out the stringy pulp and seeds and then laying them cut side down in a low roasting pan with a 1/4″ of water on the bottom of the pan. I baked in a 400° for one hour. I now have enough roasted pumpkin for soup and two pies, plus some that I will freeze for my pumpkin pancakes.
4 TB butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
4 C fresh pumpkin, roasted and diced
1 TB thyme leaves
6 C chicken stock
1 C plain yogurt
1/2 C half & half
Salt and freshly ground pepper
Melt butter in a large dutch oven and add onions, carrots, apple and pumpkin. Sautee on medium heat until the veggies and fruit are softened, stirring often. Sprinkle the dried thyme over the mixture, then add chicken stock. Bring to a boil, then reduce heat and let simmer for about 20 minutes. Puree the soup using a blender or immersion blender. Soup tastes great if served like this or cream it up by adding yogurt and half & half. Salt and pepper to taste.
Note: Soup can be frozen for later use.