Pumpkin Harvest Soup

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.