Easy Pumpkin Soup for Thanksgiving First Course recipe

Pumpkin soup works as a great first course for a formal Thanksgiving or a great meal for a Thanksgiving day lunch. It works especially well since it can be made up to one week in advance. Serves 8.

Ingredients:

• 1 small onion, chopped small
• 2 stalks celery, chopped small
• 1 whole carrot, chopped small
• 3 tablespoons butter
• 10 cups chicken stock
• 3 cans pumpkin puree
• 1 bay leaf
• 1/4 cup chopped fresh sage
• salt and pepper, to taste
• creme fraiche or sour cream, to garnish, optional

Directions:

1. In a large sauce pot over medium heat cook the onion, celery, and carrot with the butter. Cook until tender and lightly browned, about 8 minutes.

2. Add 2 cups of the stock. Pour this mixture into a blender and puree on high until no chunks remain.

3. Pour the liquid back into the pan and add the remaining stock and all of the pumpkin. Stir to combine.

4. Add the bay leaf and cook for 20 minutes to combine all the flavors.

5. Remove the bay leaf, add the sage and season to taste with salt and pepper.

6. Ladle 2 cups into each bowl and garnish with a dollop of creme fraiche or sour cream.

Author: Rachael Daylong

Back to the Thanksgiving Recipes home page.

Data: