The wonderful thing about Autumn soups is that they are so easy to make, and when you add fresh baked bread and a fresh green salad, they are the perfect meal to serve in front of the fire!

Pumpkins are everywhere here right now, at the little farm stands and in most markets. Making a fragrant pumpkin soup is welcome for an easy lunch or dinner.

I sometimes buy a good quality soup, but when I have time, I make my own. {This soup actually works just as well with butternut squash – then your soup will have a different color.}

First I roast the vegetables in the oven, to allow for the caramelization of everything that adds that wonderful deep and rich flavor.

This is so easy, try this soup next time you are looking for a dish that truly expresses the joy of autumn!

PUMPKIN SOUP:

INGREDIENTS:

1 large red or golden onion -chopped

2 cloves garlic -cut up or minced

2 sticks celery – sliced in small pieces

2 leeks, cleaned of outer leaves and sand-then cut in rings

1 pumpkin {either 1/4-1/2 of a larger one, or one smaller one} cut up

1/2 cup cherry tomatoes

1 -2 potatoes cubed

Chicken or Vegetable Stock

Milk or Cream

DIRECTIONS:

Pre-Heat Oven to 425 degrees

1. On a baking sheet, arrange all the vegetables and drizzle with olive oil, salt and pepper. Bake in a pre-heated oven for 15-20 minutes.

You want to cook the vegetables completely, but not burn them. If they aren’t soft yet nor a little carmelized, leave them in longer, but check on them!

2. Use your cuisinart, a hand held immersion blender, or regular blender to blend the vegetables to a smooth consistency.

3. Place all the blended vegetables into a large stock pot, add chicken stock or vegetable stock, and milk, until the soup is the consistency you want.

4. Taste and adjust seasoning. Add more salt, more pepper, and you are done! Most of the time I add other seasonings, ground ginger, nutmeg, and or cumin.

5. Heat but do not boil, you want the delicate flavors to stay intact. Adjust seasoning again and if you want to add more stock or milk, do! You really can’t go wrong with this soup.

Serve in individual bowls, top each bowl with a swirl of cream and top with some very finely chopped green onions.

Pretty and delicious!

WHAT’S YOUR FAVORITE FALL SOUP?

SHOP FRENCH ANTIQUES

à bientôt

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Pam Richardson

at 3:48 am

Lidy, thank you for sharing the recipe, it looks so delicious! I love butternut squash or pumpkin soups, I would gladly enjoy either. Wishing you a beautiful Wednesday and I look forward to Friday?

Alice Genzlinger

at 4:02 am

Your soup is in my near future. Thanks for sharing. I will roast my pie pumpkin and freeze some of it so that I can have it again.

Shirley@Housepitality Designs

at 4:28 am

Oh this looks amazing Lidy…thanks for the recipe…Butternut Squash soup is one of my all time Fall favorites, however, I think I would try the pumpkin too! Have a great day Lidy….looking forward to your beautiful floral creation on Friday!