I think that one of my most favorite parts about Fall is that I get to pull out my repertoire of soup recipes! And nothing says Fall quite like a hot, creamy pumpkin soup! B was working all weekend, gearing up for his busy season so the easiest thing for me to do to ensure a hot dinner when he arrives, is whip up a quick soup. This one was pretty easy, but very satisfying and not terrible for you! I did omit the 2 cups of heavy cream and substituted 1 cup of half and half…and I think it turned out perfectly. But if you have room in your arteries for that 2 cups of heavy cream, by all means…go ahead!
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 bay leaf
- 2 teaspoons of dried thyme
- 1 yellow onion, chopped
- 2 cloves of garlic, chopped
- 2 stalks of celery with leaves, chopped
- 2 tablespoons of flour
- 2-3 teaspoons of hot sauce
- 7 cups of chicken broth (or veggie broth, your call)
- 1 28 ounce can of pumpkin (not pumpkin pie filling…read your labels)
- 1 cup of half and half (or the two cups of cream…whatever your body can handle!)
- 1 teaspoon of ground nutmeg
- Salt and Pepper
- 1 Granny Smith apple, finely chopped
- In a medium soup pan or dutch oven, combine olive oil and butter and melt until combined.
- Add the bay leaf and thyme
- Add in your chopped onion, garlic and celery and cook until tender… about 7-8 minutes. Add in the 2 tablespoons of flour and cook for another minute.
- Add in the hot sauce and stir until combined.
- Add chicken broth and bring to a simmer. Slowly whisk in the pumpkin until combined. Cook for 10 minutes
- Remove the soup from the heat and using an immersion blender, blend until smooth and pureed.
- Return to the heat, and add in the cream and stir until combined.
- Season with nutmeg, salt and pepper. I found that this soup actually needed more salt than I would have added, but it all depends on the sodium content of your broth. I tend to cook with low or no sodium broths.
- Garnish with a swirl of cream and chopped apples.