There is nothing more comforting than a giant bowl of homemade soup. Tonight I am cozying up with one of my favorites, Hearty Pumpkin Soup. It’s the ultimate satisfying dinner during these chilly fall nights. I topped it with a swirl of cream, crunchy pumpkin seeds and fresh herbs. What is your favorite soup this time of year?
One reason I love soup for dinner is because after a long day at work it’s ridiculously easy to heat up a bowl of soup and make a side salad to go with it. Is it just me or are you in a funk ever since the time changed? I can’t stand it being dark at 5:30 PM. I feel like I am so much less productive and all I want to do is curl up on my sofa with a warm bowl of soup and Chloe, my maltese. On Sunday, I’ll make a giant pot of soup (sometimes I’ll double the recipe and freeze it) and I just re-heat it throughout the week. Incase you didn’t know soups freeze beautifully and it’s a handy thing to have in your freezer when you’re having one of those “what’s for dinner” moments.
1 hour and 15 minutes
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy cream
Freshly ground black pepper to taste
- Heat stock, salt, pumpkin, onion, thyme, and garlic. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley and ground black pepper if desired.