The Yummiest Pumpkin Soup…eva!

Pumpkin_SoupHere in New Zealand, Winter is on it’s way.  Today the it’s raining, and bit chilly, so I thought that a yummy batch of my favorite Pumpkin Soup was in order!  I think what makes this particular soup stand out for me is the beautiful oaky flavors that the dry sherry adds. This soup takes me about 2 hours to prepare and cook, and fills the house with those warm homely smells that you love when it’s cold outside, but snuggly warm inside!

Pumpkin Soup

Ingredients

1 T Canola Oil
2 Onions, chopped
2 large Carrots, peeled and chopped
2 medium Potatoes, peeled and cut into 1″ cubes
1 C Dry Sherry
8 C Chicken Stock
6 C Pumpkin, peeled and cut into 1″ cubes (about half a pumpkin)
1 Cinnamon Stick
1 Bay Leaf
½ t Ground Nutmeg
½ t Thyme
½ C plain Yoghurt

Method

  1. Heat oil.  Add onions, carrots and potatoes.  Cook, stirring occasionally until tender (10-15 minutes).
  2. Add Sherry and cook until evaporated (3-5 minutes).
  3. Add Chicken Stock, pumpkin, cinnamon, bay leaf, nutmeg and thyme.
  4. Bring to boil, and simmer until vegetables are tender (35-45 minutes).
  5. Remove cinnamon stick and bay leaf.
  6. Blend in food processor or with stick blender until smooth.
  7. Serve with a dash of yoghurt, a sprig of parsley or some chopped pistachios.
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