I roasted a few small sweet pumpkins the other day and challenged myself to create as much fun food to eat as I could until I use it all up. Today I made a nice roasted pumpkin soup and it was sooooo easy!
Pumpkin, broth, white wine, sautéed shallots, freshly chopped thyme, sea salt and fresh cracked pepper. So simple. And at the end just a small drizzle of half and half, organic of course! Sooooo delicious, soooo easy! I never needed a blender, just folded in the ingredients by hand, so the chopped small pieces of thyme showed their beautiful selves as they so aromatically deserve!
- 2 cups of roasted sweet pumpkin or canned. *I have been on a roast my own pumpkin kick!
1 tablespoon olive oil
Kosher or sea salt
Freshly ground black pepper
1/2 cup small-dice shallots (about 2 medium)
1/4 cup dry sherry or dry white wine. *I used the same white wine I was sipping on while cooking 🙂
2 cups chicken broth or vegetable stock. *I actually used boxed organic chicken broth
1 cup water and more white wine
1 1/2 teaspoons finely chopped fresh thyme leaves
- 1/4 cup heavy cream for drizzling on afterward for that beautiful look and tummy satisfaction. Just a small amount.
- a sneaky small drizzle of grade B maple syrup for that very gentle surprise
Sautee the shallots, add chicken broth and white wine. Add chopped thyme, and cook. Then add the pumpkin puree, mix and let simmer 5 more mins. Season to taste with sea salt and cracked pepper. Ladle into bowl, and drizzle about 1tsp of half and half. I added about 5 of my seasoned roasted pumpkin seeds, shelled them and added on top for that roasted smell and flavor. Soooo delicious, so welcoming in the Fall.