Make Pumpkin Soup - Ingredients and Directions

How to make pumpkin soup? Anyone can prepare it with just a little effort. After traveling for twenty four hours to get to Vienna, Austria, all my partner and I wanted on our first night was a quick dinner before retiring to our hotel. When I spotted pumpkin soup on the menu that night, I knew I had to try it because pumpkins are a local staple. It turned out to be the most fabulous pumpkin soup of the trip a little heartier than the others because it used beef broth rather than chicken broth. This is my interpretation of that extraordinary soup, which by the way, is customarily served with a drizzle of pumpkin oil, although you could also use mild extra-virgin olive oil. Recipe makes 4 servings. Here are ingredients and easy directions.

HOW TO MAKE PUMPKIN SOUP

INGREDIENTS :

1 tablespoon olive oil1 large leek, cleaned, rinsed, and cut into thin slices2 garlic cloves, minced½ teaspoon rubbed sage1½ teaspoons fresh thyme or ½ teaspoon dried½ teaspoon salt¼ teaspoon freshly ground black pepper1 can (14 to 15 ounces) gluten-free, low-sodium beef broth¾ cup (about ½ of a 14 to 15 ounce can) pure pumpkin (not pumpkin pie filling)½ cup dry white wine¼ cup toasted pumpkin seedsPumpkin oil to taste (available at health food stores)

DIRECTIONS :

In a heavy, medium pan, heat the olive oil over medium heat. Cook the leek and garlic, stirring constantly, until leeks are soft, about 3 to 5 minutes.Add the sage, thyme, salt, pepper, broth, pumpkin, and wine. Reduce heat to low and simmer, covered, 30 minutes. Remove pan from heat and cool slightly. In a blender, puree the mixture in batches or use an immersion blender to puree the soup in the pan until it is very smooth. Strain the soup through a sieve to remove any leek pieces.Bring the soup to serving temperature and serve immediately, garnished with pumpkin seeds and a drizzle of pumpkin oil.

Note: To toast pumpkin seeds, preheat the oven to 300°F. Spread the pumpkin seeds in a foil-lined 13 × 9-inch baking sheet (not nonstick). Roast pumpkin seeds until lightly browned, about 15 to 20 minutes (time may vary according to size and moisture in seeds, so watch carefully). Lightly salt to taste.

Follow the simple directions and you will be amazed how good this soup recipe really is. Enjoy preparing this soup recipe and Bon Apetit.