Pumpkin Soup

With Halloween approaching, pumpkins are appearing at the local markets; and with the colder temperatures setting in, you have a need for more warming, filling foods. This pumpkin soup recipe is just perfect for that and is easy to prepare. Why not make a big pot (double the quantities) of this soup and stock it in your fridge? Perfect for a busy weekday!

For a Festive touch, serve this pumpkin soup in hollowed out pumpkins with warm crusty (pumpkin) bread.

Ingredients:

3 cups fresh, thinly sliced pumpkin meat
3 Tbsp. oil
3 Tbsp. non salted butter
4 cups vegetable stock
3/4 cup cream
1 tsp. nutmeg
1 tsp. ground pepper
1 tsp. salt
2 Tbsp. chopped fresh parsley
Salt and pepper to taste

Directions:

In a large pot over medium, heat the oil and butter. Add the pumpkin and cook for about 5 minutes. Add the stock, cream, nutmeg, pepper, and salt, then bring the soup to a boil.

Reduce the heat, cover and simmer for 40 minutes. Puree the soup in a blender or food processor and then return to the pot.

Ladle the soup into bowls and then garnish with chopped parsley.

Serve with warm crusty bread for the whole family to enjoy!