Pumpkin Soup
Since the first pumpkin seeds were brought to the Old World from the Americas, Europe has embraced squash-based cuisine. This easy recipe yields a full-bodied soup without using cream. The final flourish of candied walnuts, thyme and parmesan adds texture and complements the flavors exquisitely, and makes for a delightful seasonal fall starter or winter main course.
Ingredients
Soup
- 2 Tbsp (29 ml) olive oil
- 1 shallot, minced
- 1 med yellow onion, minced
- 2 29-oz (822-g) cans pumpkin purée
- ½ tsp (3 g) salt
- ¼ tsp (0.7 g) pepper
- 1 tsp (2.5 g) ground cumin
- 6 C (1420 ml) low sodium vegetable or chicken broth
- ¾ C (135 g) grated parmesan cheese
Plating
- ½ C (60 g) sour cream
- ¼ C (30 g) candied walnuts
- Small thyme sprigs
- Parmesan shavings
Directions
Soup
Sauté shallots and onions in olive oil in a large saucepan on medium high until soft, about 4–5 minutes. Stir in pumpkin, salt, pepper, cumin and broth. Bring to a boil, reduce heat; simmer 10 minutes. Remove from heat; stir in parmesan.
Plating
To serve, ladle into bowls and garnish.
- Prep time: 5 minutes.
- Cook time: 15 minutes.
- Makes 6 servings.
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