Friday, October 17, 2008

Great Fall recipe - pumpkin soup with homemade croutons

One of the things I love about this time of year is breaking out my favorite Fall recipes. As I make them in the coming weeks, I'll share them here. You should know that I'm an okay cook. I'd love to be great but don't have the time or patience. I look for easy recipes with lots of flavor. So, rest assured, the recipes I post will be simple but yummy!

Pumpkin Soup with homemade croutons (originally from

6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree (two cans 15oz. of pumpkin puree)
1 teaspoon chopped fresh parsley (I've used dry)
1 cup chopped onion
1/2 teaspoon chopped fresh thyme (I've used dry)
1 clove garlic, minced
1/2 cup heavy whipping cream (I've used half/half)
5 whole black peppercorns

1) Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

2) Puree the soup in small batches (1 cup at a time) using a food processor or blender. I have a hand held mixer/chopper I use right in the pot.

3) Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

INGREDIENTS - croutons
1/2 loaf of fresh Italian or French bread diced (the other 1/2 loaf is great for dipping)
olive oil - aprx. 3-4 tbsps.
various seasonings

1)In a bowl, mix the diced bread with olive oil (I just drizzle until nicely coated). Add seasonings of your choice: garlic powder, thyme, salt, pepper, etc. Toss thoroughly.

2)Bake at 350 degrees for 5 minutes, turn or toss and bake for an additional 5 or so minutes until golden brown and crunchy.

Serve the soup warm with a few croutons on top!


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