Saturday, November 22, 2014

Brown Sugar Pumpkin Soup

Along with getting a huge haul of cranberries this year, we loaded up on pumpkins as well.
This recipe is perfect for a delicious, light soup needed in cold weather.

yield: 6-8 servings

2 tbs butter
1 medium onion, diced
1 small sweet potato, peeled & diced
¾ tsp sea salt
¼ tsp black pepper
1 bay leaf
6C chicken stock
2C pumpkin puree
2 tbs brown sugar
4 tbs heavy cream
1 tsp lemon juice
2 tbs fresh parsley, chopped

  1. Melt butter in a medium saucepan over medium heat.
  2. Add the onion and sauté for 5 minutes, stirring occasionally.
  3. Add sweet potato and cook for 5 minutes.
  4. Add salt, pepper, bay leaf, stock, pumpkin, and brown sugar.
  5. Cook soup, stirring occasionally, for 30 minutes.
  6. Turn off heat and stir in heavy cream, lemon juice, and parsley.
  7. Use an immersion blender to puree soup (or stick it in a blender).
  8. Enjoy!

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