We can never give enough “Thanks” for all that we have. What a wonderful time of year, a season just to give thanks to the Lord! I had a blast cutting into a pumpkin (roasting the seeds for a snack later!) for this soup. It’s creamy, light and would be the perfect addition to some turkey sandwiches for a late afternoon snack during the football games!
Golden Pumpkin Soup
¼ c. butter
1 onion, chopped
1 large potato, peeled and diced
1 c. carrots, peeled and thinly sliced
2 c. pumpkin, diced into ½ in. cubes
3 c. chicken stock
1 c. half and half
In a large pot, melt butter and cook onion until softened but not browned. Stir in potato, carrots and pumpkin; cook, stirring for 2 to 3 minutes. Pour in stock, cover and simmer for about 20 minutes or until vegetables are tender. Puree in food processor or blender until very smooth. Return to saucepan. Stir in half and half, adding up to 1 cup more to reach desired consistency. Heat until very hot but do not boil. Season with salt and pepper to taste. Garnish with chopped green onions, parsley or grated carrots.
- This soup can be prepared up until you add the cream, then covered and refrigerated. Then reheated before continuing with the cream.