Creamy Pumpkin Soup

Chef Christy Rost, a cookbook author and TV host, stops by Good Day to make a creamy pumpkin soup. She says it can be made ahead of time and is perfect for holidays and family gatherings.

Creamy Pumpkin Soup

This creamy autumn and winter soup was inspired by an autumn Rhine River cruise and wine tour through the Alsace region of France.

1  medium-size pie pumpkin, about 6 pounds, rinsed

Preheat the oven to 400 degrees and line a large cookie sheet with parchment paper.  Split the pumpkin in half, scrape out the seeds and stringy pulp, and reserve the seeds to roast.  Turn the halves face down on the cookie sheet and roast 45 to 55 minutes, or until the pumpkin is very soft.  Cool, spoon the roasted pulp into a food processor, and process until it is smooth.   Discard the pumpkin skins.

2 tablespoons unsalted butter
1 cup sweet onion, peeled and finely chopped
3  cloves garlic, peeled and chopped
5 ½ cups chicken or vegetable broth
5 ½ cups of the roasted pumpkin purée
1 ½ teaspoons curry powder
½ teaspoon kosher salt
1/8 teaspoon white pepper
1 cup heavy cream
crème fraiche, for garnish (optional)

Preheat a large stockpot over medium heat, melt the butter in the pot, and add onions.  Sauté several minutes until they are soft, add garlic, and cook 1 minute more.  Whisk in the chicken broth, pumpkin purée, curry powder, salt, and white pepper, raise the heat to medium-high, and bring the soup to a low boil, stirring often.  Reduce the heat to low and simmer the soup 25 to 30 minutes, stirring occasionally, to allow the flavors to meld. 

Remove the pot from the heat and set it aside until the soup is lukewarm.  In a food processor or blender, process the soup in batches until it is smooth.  Return the soup to a clean stockpot, stir in the heavy cream, and cook over medium heat until the soup comes to a low boil.  If it is too thick, add more broth until it is the desired consistency.  Adjust the seasonings if needed, cook 5 minutes more, and serve.  Garnish with crème fraiche, if desired.

Chef's Note: Soup may be made in advance, chilled, and reheated just before serving.

Yield: 8 main-dish servings or 12 first-course servings


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