Even without added cream, pumpkin soup takes on a velvety texture after it's simmered and pureed. Make sure all the ingredients are very tender so they'll blend together smoothly. Simple toppings like chorizo make them a little more special. For a fun, no-fuss garnish, top with 2 tablespoons popped popcorn. Sprinkle with freshly ground black pepper, if desired.

Cheryl Slocum
This Story Originally Appeared On cookinglight.com

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Credit: Iain Bagwell

Recipe Summary test

active:
40 mins
total:
1 hr 5 mins
Yield:
Serves 8 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, chopped chile, and salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.

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  • While soup cooks, place chorizo in a small skillet, and cook over medium-low heat until crisp.

  • Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in water, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with cooked chorizo.

Nutrition Facts

147 calories; fat 5g; saturated fat 0.8g; mono fat 2.9g; poly fat 0.5g; protein 4g; carbohydrates 23g; fiber 3g; iron 1mg; sodium 225mg; calcium 27mg.
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