Lisa's Pumpkin Soup

This savory pumpkin soup is perfect for fall! It is creamy and kissed with yogurt and whipped up with fun spices as well.  It will warm you from the inside out! 

     I'm sorry.  No, truly.  I'm so sorry.  I feel like I didn't prepare you for all of this fun.  I was so busy telling you about #appleweek that I didn't have time to properly prepare you for what was coming behind it.  That's right, batten down the hatches because #pumpkinweek is blowing into town!  I really want to tell you there is something super fun coming behind that to (because there totally is!! EEEEEK!)  But right now we need to focus on the matter at hand, pumpkins and lots of them!

   We were first introduced to this soup at our birthday dinner last year.  You see, Matt and I have birthdays one week apart and his brother Zach's birthday is the day after mine.

     So we spend the week parading from one birthday dinner to the next!  Last year Matt's dad and his wife, Lisa, served us a delicious dinner that started with a perfect pumpkin soup.

    She had made her own pumpkin puree with pumpkins right from the garden.  She even served it out of a parcooked pumpkin.  It was such a fun presentation to a really lovely soup.

    Of course I had to get my hands on the recipe.  She was happy to share!

   This is slightly different spin on her recipe, mostly because she used mostly fresh savory and garlic.  I don't have any savory in my herb garden so I took a slightly different spin with a bit of ginger.

   One of these days I want to try my hand at fresh pumpkin puree, but that just wasn't meant to be this go round either.

     I hope you love this savory and delicious soup as much as we did.  It is a perfect starter course for a dinner party or a great warm and comforting lunch or dinner on a crisp fall day.

Yield: serves 8-10Author: Cooking With Carlee

Lisa's Pumpkin Soup

This savory pumpkin soup is perfect for fall! It is creamy and kissed with yogurt and whipped up with fun spices as well. It will warm you from the inside out!

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

INGREDIENTS:

• 1 T butter or coconut oil
• 1 medium onion, chopped
• 1 tsp turmeric
• 1 clove garlic
• 1/2 tsp ground ginger
• 1 pinch nutmeg
• 2 15 oz cans pumpkin puree (or 3 1/2 to 4 cups homemade)
• 2 cups whole milk
• 2 tsp flour
• 1 1/2 cup plain yogurt
• salt and pepper
• optional garnish: more yogurt, fried sage leaves, pumpkin seeds

INSTRUCTIONS

1. In a large stock pot or dutch oven, melt the butter or coconut oil over medium heat. Add the chopped onion and cook until it starts to soften.
2. Add the spices and cook until fragrant. Stir in the pumpkin and milk, allow to cook just until a low boil and then reduce to a simmer. Cover and simmer for 10-15 minutes.
3. If you would like a smooth soup, either blend it until smooth or use an immersion blender until the onions are completely processed.
4. Stir the flour into the yogurt and then stir the yogurt into the soup. Continue to cook until heated through. I like the soup on the thick side, but feel free to thin it out with a bit of water or broth until you get the desired consistency. Season to taste with salt and pepper.
5. Serve with a dollop of yogurt and either a fried sage leaf or a few toasted pumpkin seeds.

http://www.cookingwithcarlee.com/2016/10/lisas-pumpkin-soup-pumpkinweek.html

copyright: Cooking With Carlee, 2017

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