Until you make pumpkin soup, that is. I’m trying real hard here to get that Fall feeling . . . but it’s 90 degrees here today. So I’m “faking” fall with some easy-to-make pumpkin soup. Sure, I love roasting fresh pumpkin and making the soup from scratch, but heck, it’s like Summer here! I’m no more ready to buy a pumpkin and tackle its messy disembowelment than I am ready to roast a whole pig. Well, roasting a pig would actually make more sense in this weather. I don’t have the energy for that . . . let’s not even talk about that whole process!
So, with my flip flops on (and Uggs at the ready), I present to you: Easy Peasy Pumpkin Soup!
Easy Peasy Pumpkin Soup
- 2 tablespoons unsalted butter
- ¼ cup finely chopped onion
- 1 tsp fresh grated ginger root
- 1 clove garlic, minced fine or crushed
- ½ teaspoon whole celery seed
- 8 cups chiken broth (Trader Joe’s Free Range Organic works great here)
- 2-15 oz can pumpkin (I use Trader Joe’s Organic Pumpkin)
- 1 cup spiced apple cider (you guessed it: Trader Joe’s Spiced Cider)
- 1 cup heavy cream
- Salt and freshly ground black pepper
- Toasted pepitas (pumpkin seeds) for garnish
Heat the butter in a 6-quart, heavy bottomed saucepan over medium heat. Add the onion and cook until tender, stirring occasionally (2-3) minutes. Add the ginger, garlic and celery seed and continue sautéing for another minute.
Stir in the broth, pumpkin, apple cider and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally. Stir in the heavy cream and season with salt and freshly ground pepper. Garnish with toasted pumpkin seeds (pepitas).