Just in time for the holidays, Colette Davis’ Colonial Pumpkin Soup brings us right back to the beginning. Hearty and delicious, practice making it now to wow all of the relatives come Thanksgiving or just save it for a cold day. A tantalizing texture make soup more than just soup and all of that pumpkin reminds me that how much I love fall. This great recipe can also be made in bulk and saved for days you just want to warm up a nice bowl of nostalgia. So what are you waiting for? Go get your pumpkin and get started!
- Sugar Pumpkin larger about 4 pounds
- 1 tablespoon of butter
- 1 small onion
- 1 bay leaf
- ½ teaspoon of thyme
- 2 cups of chicken broth
- 1 cup of cream
- Prepare the pumpkin first by slicing it in half, separating the seeds and strings from the flesh and placing it in the oven for about 35 minutes at 350 degrees.
- After you have cooked it it is time to puree in the food processor.
- Any remaining pumpkin can be used for other things.
- Next, heat the butter in a stockpot add a small onion chopped, cook until it is soft and clear.
- Next add 2 cups of the pumpkin flesh, add 2 cups of chicken broth, 1 bay leaf, ½ teaspoon thyme and bring the mixture to a boil.
- Turn the heat down and simmer on low for 15 minutes.
- Add a cup of cream.
- Now heat thoroughly to a boil and add a bay leaf.
- Top it with chopped parsley.
- Serve in a hollowed out pumpkin if you can locate one or keep one warm in the Crockpot.
Colette Davis is the author of “How to Make Chocolate Cake: A Tried and True Experience , “Unmake Me” and owns a full time writing service Pen To Parchment, LLC. She is currently working on her next novel and resides with her family in Kansas.