Pumpkin Harvest Soup
Recipe Date:
October 2, 2018
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
We are so glad we live in a world of Octobers when we celebrate harvest, falling leaves and a delicious pumpkin soup. We suggest pairing with our Dutton Estate La Familia Pinot Noir.
Ingredients
- 2 tbsps unsalted butter
- 1 tbsp good quality olive oil
- 2 cups chopped yellow onions (about 2 medium sized)
- 1 15-ouce can pumpkin puree (not pumkin pie filling)
- 1 1/2 lbs butternut squash, peeled and cut into chunks
- 3 cups homemade chicken stock or canned chicken broth
- 2 tsps kosher salt
- 1/2 tsp freshly ground black pepper
- 2 cups half-and-half
- Creme fraiche, grated Bruyere, or croutons for serving (optional)
Directions
Heat butter and olive oil in a heavy-bottom stockpot, add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium-low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half-and-half, and heat slowly. If the soup need more flavor, add another dash of salt. Serve hot with creme fraishe, grated Gruyer, or crouton garnishes, if desired.