Pumpkin Soup
Did you know that pumpkin soup originated in France in the 17th century? As the story goes, a man named Francois Pierre La Varenne was the first to combine pumpkin with other ingredients such as onion, butter, and cream. From there, the recipe spread across Europe and eventually to America, where it became a staple during the fall season. We love the versatility of this timeless dish and are always inspired to incorporate pumpkin into new and exciting recipes.
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Ingredients
4 cups of pumpkin puree (not pumpkin pie filling)
1 tablespoon of olive oil
1 chopped onion
3 cloves of chopped garlic
1 tablespoon of fresh grated ginger
2 cups of chicken or vegetable broth
1 cup of heavy cream
¼ tsp salt
½ tsp pepper
Directions
In a large saucepan sauté onions, garlic, and ginger olive oil over medium heat until tender. Fold in the pumpkin puree and broth and let simmer for about 15 minutes. Add the cream and stir well. Use an immersion blender or transfer to a blender to puree until smooth.
Serve this recipe with a slice of crusty sourdough bread or roll.