One of the most ubiquitous flavors of the fall is pumpkin (obviously). Most pumpkin flavored foods are, fortunately or unfortunately, sweet desert items. But pumpkin is versatile enough to be savory as well, and a warm, creamy, pumpkin soup on a cool autumn day is delightful. Most pumpkin soup recipes however are either a huge chore to prepare or loaded with curry (a flavor that I personally don’t associate with fall harvest).
Here is my super easy version of pumpkin soup.
- 1 medium Granny Smith apple, peeled, cored, diced
- 1 medium sweet or yellow onion, chopped
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground pepper
- 1/4 teaspoon dried rosemary
- 2 cups chicken broth
- 1 cup cream (or milk, if seeking a lower fat dish)
- 2 - 15oz cans cooked pureed 100% pumpkin (NOT pumpkin pie mix)
- In a soup pot saute onion, apple, and salt in olive oil until onions are translucent.
- Add garlic, thyme, rosemary and pepper. Saute for another 2 minutes.
- Transfer to a blender, add chicken broth. Blend on high until smooth. Transfer back to soup pot.
- Add milk and pumpkin.
- Simmer for 20 minutes, stirring often.
I suggest Granny Smith apples for this pumpkin soup, but if you want to try a different apple, I have a list of 10 common apple varieties and their uses, to help figure out which ones you might want to try.
If you are looking to reduce your dietary fat, you can replace the cream with one of these. Here is a chart of the dietary fat from various replacement options:
Table: Fat grams per cup of dairy product
|Heavy Cream (1 cup)||88 fat grams per cup|
|Half-and-Half (1 cup)||48 fat grams per cup|
|Whole Milk (1 cup)||7.9 fat grams per cup|
|2% Milk (1 cup)||4.8 fat grams per cup|
|1% Milk (1 cup)||2.4 fat grams per cup|
|Skim Milk (1 cup)||0 fat grams per cup|