It’s been quite a while since my last recipe post. Let me just tell you, there have been a lot of misfires in my kitchen as of late. Like, a lot! I’ve been trying out different pumpkin soup recipes. Long story short, I’ve been taking a lot of mediocre-to-bad pumpkin soup to work the last few weeks!
As they say, practice makes perfect, and after much, much, much practice, I finally made a batch of velvety soup that makes my tummy smile. It’s a pretty fall dish, too. I’m obsessed with the color. Doesn’t it look like autumn leaves on fire?
I didn’t realize how difficult it would be to find the golden raisins I envisioned for this recipe. Apparently, the goldens get no love in grocery stores. What up?! The universe was conspiring against me every step of the way on this one! I finally found a single package at Target. Bullseye, indeed! The goldens add a bit of sparkle. You could also top it off with toasted pumpkin seeds for a little crunch.
After all the distress involved in this post, I would love to know: what is your fool-proof soup recipe? You know, that recipe that turns out right every time. Stay warm and toasty this fall! xo
1 15 oz can pumpkin
1 15 oz can chicken broth
2 small carrots (diced)
1 small onion (diced)
1/2 a honeycrisp apple (cored, seeded, peeled and diced)
1 tablespoon olive oil
1 tablespoon curry
1/8 teaspoon cumin
1/8 teaspoon nutmeg
1/3 cup half and half
golden raisins for serving
1. Heat olive oil on medium in large pot.
2. Add onion, carrots and apples and stir to coat in oil for a minute.
3. Add curry, cumin and nutmeg to pot and saute vegetables for about 5 minutes until onions are softened.
4. Add chicken broth and pumpkin to the pot. Bring to a boil then simmer for about 15-20 minutes, stirring once or twice.
5. Add half and half to the pot, cover and simmer another 10 minutes.
6. Remove soup from heat. Carefully pour soup in food processor in batches until smooth (or use hand blender).
7. Ladle soup in bowls and top with golden raisins.