It’s Thanksgiving day. My pies are done, the turkey is in the oven and I can swoon over this pumpkin soup I made yesterday. My meals have been so heavy lately, I needed something with no meat and a little on the lighter side. This was perfect.
This is recipe redux day and this month’s theme is all about Soups!
I have memories of the pumpkin soup we had in Germany. It was creamy, velvety, and it warmed the soul. There is no exaggeration on that, it was something of a marvel.
I don’t compare this soup to that cream laden soup, but I would say it’s a close second. For a couple of reasons. I didn’t use cream in this soup. The creaminess comes from yukon gold potatoes. When blended, they mimic the creaminess of a hearty soup. I also didn’t roast a pumpkin. I took a little help from the can. One day I will have the time to roast my pumpkin and use it for this soup. I’m sure some of you can relate.
I decided to make this vegan because sometimes I need a break from meat and dairy and I just need vegetables. Don’t forgo the garnishes, they are essential to adding another flavor element to this soup. If you have some leftover pumpkin, try this, I have a feeling it may become a favorite.
- 1 tablespoon extra virgin olive oil
- ½ cup finely diced carrots
- ½ cup finely diced onion
- 1 cup finely diced yukon gold potato
- 1.5 cups pumpkin puree
- 3 cups vegetable stock
- ½ cup dry white wine
- 1 tablespoon white wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- balsamic glaze for garnish
- extra virgin olive oil for garnish
- finely chopped chives for garnish
- In a medium dutch oven, add olive oil over medium heat
- Add carrots, onions, and potatoes and stir
- Cover and let cook for 10 minutes or until soft
- Add pumpkin, stock, wine, vinegar, salt and pepper
- Using an immersion blender, blend until smooth (this can also be transferred to a blender)
- Bring to a simmer and simmer for 15 minutes, uncovered
- Divide into 4 portions and garnish each bowl with a drizzle of balsamic glaze, olive oil, and chives