Creating Fall FlavorsPumpkin Soup

RUTH MEDLIN

I was making pumpkin pies for Thanksgiving several years ago when I wound up with some extra pumpkin. I decided to try making some soup with it, thinking that if nothing else, I’d have something warm and hearty to eat for dinner that evening. I decided to pair the pumpkin with some savory flavors like onion, celery, and oregano. The soup did not disappoint. Thick and rich, it is the perfect fall soup for a cool evening meal. I serve it with warm sour dough bread and a slice or two of white cheddar cheese.

This tasty fall soup is easy to make, hearty, and delicious. I serve it with warm sourdough bread.

Serves 6

Ingredients

• 2 celery ribs, chopped

• 1 medium yellow onion, chopped

• 1 clove of garlic, minced

• 3 Tablespoons unsalted butter

• 3 Tablespoons flour

• 3 cups chicken broth

• 2 cups canned pumpkin

• 2 Tablespoons parsley, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon oregano

• 1/8 teaspoon white pepper

• 1 cup half and half cream (I substitute canned coconut milk)

Method

In a large saucepan, saute celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add broth and bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in pumpkin, parsley, salt, nutmeg, oregano and white pepper. Simmer uncovered for 10 minutes or until heated through. Cool slightly. In a blender (I use an immersion wand mixer) process soup in batches until smooth. Return to the saucepan and heat thoroughly. Gradually stir in the cream. Cook 5 minutes longer, stirring occasionally. Garnish with chopped parsley and croutons.

Ruth Medlin is a writer who currently lives in Cincinnati, Ohio where she creates recipes inspired by her mother who Ruth describes as a “from scratch” cook. Ruth also enjoys travel, reading, and playing with her two dogs, Rosie and Ruby.

Please connect with Ruth in her Facebook group, Clementines