Prepare Pumpkin Soup - Easy Directions

How to prepare Pumpkin Soup the easy way? After traveling for many hours to get to Vienna, Austria, all my partner and I wanted on our first night was a quick dinner before retiring to our hotel. When I spotted pumpkin soup on the menu that night, I knew I had to try it because pumpkins are a local staple. It turned out to be the most fabulous pumpkin soup of the trip a little heartier than the others because it used beef broth rather than chicken broth. This is my interpretation of that extraordinary soup, which by the way, is customarily served with a drizzle of pumpkin oil, although you could also use mild extra-virgin olive oil. Makes 4 servings. Follow this easy directions.

PUMPKIN SOUP RECIPE - EASY DIRECTIONS

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large leek, cleaned, rinsed, and cut into thin slices
• 2 garlic cloves, minced
• ½ teaspoon rubbed sage
• 1 ½ teaspoons fresh thyme or ½ teaspoon dried
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 can (14 to 15 ounces) gluten-free, low-sodium beef broth
• ¾ cup (about ½ of a 14 to 15 ounce can) pure pumpkin (not pumpkin pie filling)
• ½ cup dry white wine
• ¼ cup toasted pumpkin seeds
• Pumpkin oil to taste (available at health food stores)

DIRECTIONS :
1. In a heavy, medium pan, heat the olive oil over medium heat. Cook the leek and garlic, stirring constantly, until leeks are soft, about 3 to 5 minutes.

2. Add the sage, thyme, salt, pepper, broth, pumpkin, and wine. Reduce heat to low and simmer, covered, 30 minutes. Remove pan from heat and cool slightly. In a blender, puree the mixture in batches or use an immersion blender to puree the soup in the pan until it is very smooth. Strain the soup through a sieve to remove any leek pieces.

3. Bring the soup to serving temperature and serve immediately, garnished with pumpkin seeds and a drizzle of pumpkin oil.

Note :To toast pumpkin seeds, preheat the oven to 300 °F. Spread the pumpkin seeds in a foil-lined 13 × 9-inch baking sheet (not nonstick). Roast pumpkin seeds until lightly browned, about 15 to 20 minutes (time may vary according to size and moisture in seeds, so watch carefully). Lightly salt to taste.

Follow the directions carefully and you will be surprised how good this soup recipe really is. Lots of fun preparing this easy pumpkin soup recipe and Bon Apetit.