Soupin’ It Up with Pumpkin!

A few weeks ago, Carlo and I went apple and pumpkin picking up at Applewood Orchards in Warwick, NY. We came home with a big bag full of apples and three good-sized pumpkins. Using one of those pumpkins, I made pumpkin soup for the very first time.

My idea for pumpkin soup was to make something comforting that was a mix of savory and sweet. The result was my Roasted Pumpkin Cream Soup, which reminded me a bit like pumpkin pie filling.

Roasted Pumpkin Cream Soup
Source: Our Kitchen

INGREDIENTS:

  • 3 cups roasted pumpkin
  • 1 chicken bouillon cube
  • 3 cups water
  • 3/4 cup heavy cream
  • 3/4 cup half-and-half
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves

DIRECTIONS:

  1. Combine all of the ingredients in a slow cooker.
  2. Cook on low for 3 to 4 hours.
  3. Use an immersion blender to smoothly blend soup before serving.
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