On a cold night, this pumpkin soup would be delicious. Very creamy, you taste the subtly sweet and savory spices. We love the addition of leeks. They are sweet and add a slight onion flavor to the warm and cozy soup. You could use butternut or acorn squash in place of the pumpkin. I love the color, texture, and taste of this soup. The leeks are the key to a more subtle flavor.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cream Soups Yield: 6 Servings
Ingredients :
- 8 cup(s) chicken stock
- 3-4 cup(s) pumpkin puree
- 2 large leeks
- 1 tablespoon(s) minced garlic
- 1 tablespoon(s) salt
- 1/2 teaspoon(s) black pepper
- 1 teaspoon(s) dried thyme leaves
- 1 cup(s) whipping cream
- 2 cup(s) half & half
- 1/4 cup(s) butter
- 1/8 teaspoon(s) cayenne pepper
- 1 teaspoon(s) Sriracha or other hot sauce
- 1 tablespoon(s) brown sugar
Intructions :
- Slice the leeks and break up the rings
- Add chicken stock, pumpkin puree, salt, pepper, thyme, leeks, and garlic to a large stockpot. Bring to a boil and simmer until leeks and garlic are soft
- Working in batches, about a cup at a time, puree soup in blender and set aside until all the soup has pureed and is smooth. Be really careful or you can burn yourself if you try to puree too much at one time. Hold the lid onto the blender using a kitchen towel as you puree to avoid burning yourself
- Return to large stock pot. Add remaining ingredients but feel free to adjust to your tastes. I like the flavor notes that the hot sauce, pepper, and brown sugar provide a lot but you may prefer it another way. Return to a hot but not boiling temperature and simmer for the day or serve right away. Serve with a garnish of shredded cheese and crumbled bacon or toasted pumpkin seeds.
Rated 5/5 based on 98 Reviews
Keyword : recipe-American-Cream Soups-Stove Top