Description
Creamy, herby pumpkin soup is easy to make and perfect for fall weather! I’d never tried eating pumpkin before so this was a whole new experience. I tried someone’s pumpkin soup recipe that involved leeks and carrots and I was not impressed. I decided t make up my own and try and get more of a roasted vegetable flavor and creamy texture. Nailed it! Dan-O’s seasoning made it easy to add some yummy flavor without having to worry about choosing the right spices. The roasted pumpkin with Dan-O’s on it was good by itself too!
Ingredients
- 1 Pie pumpkin
- 1/2 onion
- 8-10 small red potatoes
- Garlic cloves – I used 4
- Dan-O’s original
- 1 tbsp olive oil
- 1/2 stick butter
- 3 cups vegetable broth
- 1/3 cup heavy cream (half and half or milk will also work)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp thyme
- Sprinkle of nutmeg (optional)
Prep Time
10 Mins
Cook Time
45 Mins
Serving Size
3-4
Instructions
- Preheat oven to 400
- Cut pumpkin in half and scoop out innards and seeds
- Sprinkle Dan-O’s over inside of pumpkin
- Place pumpkin on foil covered tray inside down (foil is optional, but is easier to clean up)
- Cut small potatoes in half
- Cut onion into large chucks
- Cover onion and potatoes in olive oil and Dan-O’s, mix to coat
- Place onion and potatoes on baking tray and spread out
- Remove most of the papery skin of section of garlic bunch (I had 4-5 cloves left so that’s what I used). Cut 1/4 inch off top of cloves and crizzle with olive oil. Wrap in foil.
- Roast all in oven for 30 mins
- Peel off pumpkin skin and discard skin. Cut pumpkin flesh into chunks
- Remove garlic from foil and peel off remaining outer skin
- In a deep skillet combine vegetable broth, butter, salt, pepper, thyme, Dan-O’s and let butter melt
- Add roasted potatoes and onions, pumpkin pieces and garlic cloves
- Cover and simmer on low 10-15 mins, stirring occasionally and smushing large chunks
- Add 1/3 cup heavy cream
- Blend with a hand blender or food processor until smooth
- Serve and sprinkle with nutmeg (optional)
