Monday, November 24, 2014

Hot Pumpkin Soup Appetizer



This recipe caught my eye in the October issue of Style at Home. I'm sharing my version (with a tweak on the spices and apples added) in lieu of American Thanksgiving this week.

Ingredients:

  • 2 Tbsp oil
  • 1 medium onion, chopped fine
  • 2 cloves garlic, minced
  • 4 cups broth (or 4 - 5 tsp better than bouillon and 4 - 5 cups water)
  • 4 Tbsp flour
  • 1 tsp curry powder
  • 1/4 tsp ginger
  • 3 1/2 cups pumpkin puree
  • 2 apples. grated
  • 1 1/2 cups unsweetened condensed milk or half and half cream
  • 2 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • salt and pepper 
  • water or more broth according to taste and texture
Method:
  1. Over medium heat, in large pot, cook onion until soft. Add garlic and stir for a minute.
  2. Stir in the flour and some of the broth to create a paste, then gradually stir in the rest of the broth, making sure it remains smooth, until it bubbles.
  3. Add spices, pumpkin, grated apples and cream. Bring to boil, add soy sauce, sugar, salt and pepper to taste. If it's very thick, add one more cup of water or broth.
  4. Allow to simmer, stirring when needed, for 30 - 45 minutes to meld flavors.
  5. Serve as appetizer in ramekins. Garnish with a dollop of sour cream and roasted pumpkin seeds.  Yields 20 - 24 1/2 cup servings. Can be made a couple of days ahead. Makes a nice lunch served with scones.

7 comments:

  1. Thank you for this holiday treat! I always have a can of pumpkin leftover and I love pumpkin soup. Sooo much easier than cutting up that pumpkin that's been sitting on my kitchen counter. :)
    Val

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  2. I finally tore my eyes off the little puffy things long enough to see I'd like some soup to go with them. What are they?

    Sharon

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  3. Looks like iced scones to me--either that or biscuits. Maybe there's a recipe for them on the website.

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    Replies
    1. There is a recipe. I used the Large Basic Biscuit Mix ( I 1/2 cups mix with 1/2 cup milk) rolled out quite thick
      and cut small hearts. You could also use the savory cheddar scone recipe. The trick is not to handle the dough too
      much and roll or pat it out to 3/4 - 1 inch thick.

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    2. Biscuits. Bannock. Good idea. Thank you.

      Sharon

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  4. I have a number of different pumpkin soup recipes and we love them all. Now I have another one to try. Was just asked to bring pumpkin soup to a meal we are going to, so I think it will be this one. Thanks for all the great recipes you gals send our way.

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  5. That looks delicious Anneliese! 'Tis the season for wonderful soups like this one!

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