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