Roasted Pumpkin Soup

I'm going to give you another way to use the baked pumpkin I gave you Saturday. Try making some pumpkin soup.  You can do so many things with this soup, but I'm keeping it simple today.

2 cups of baked pumpkin puree or 1 15 oz. can of canned pumpkin

1 small onion

2 cloves of garlic

1 quart chicken broth

½ cup cream or sour cream

Fresh rosemary

2 tbs. olive oil

Kosher salt and pepper to taste

Grated nutmeg

Use the process I gave you yesterday in baking pumpkin. Roast it with some fresh sprigs of rosemary to add more flavor.  Don't have fresh rosemary, then just sprinkle a pinch of dried on it.

Let the pumpkin to cool. Remove the skin and cut it into cubes and put in a food processor to puree.

Chop your onion and garlic and set aside.

Heat a tablespoon of olive oil in a sauce pan. Sauté the chopped onion for 5 minutes and add garlic and sauté for another for 2 minutes. Add the baked pumpkin puree (or canned pumpkin puree if you are using it) and sauté for another 3 minutes. Pour in the broth and bring to a boil. Close the lid and leave it simmering for 8 minutes. Take the pumpkin mixture off the fire, and leave the soup to cool down a bit so the cream does not curdle.  Add the cream, half and half or sour cream (What ever you have will do.  You can even use plain yogurt). Taste and add salt and pepper to your taste. Serve hot.

When serving, add a few leaves of rosemary to show it has a rosemary flavor in it and grate a bit of nutmeg on top.  You can also put a few pumpkin seeds on top to replace the rosemary if you like.  

Variations - You can always add other flavors to make it a completely different soup.  Add a bit of curie and ginger for a curried soup or add some bacon for more flavor and texture.  If you are going to make a curried soup, leave out the rosemary.

The cold weather is upon us so it is a great soup day.  Hope you have a great Monday. Be happy and may God bless you and yours.