Hey, I’m Jason from Portland, Oregon and I’m going to share one of my favorite seasonal treats, pumpkin soup.
You can use fresh pumpkins, obviously organic pumpkins are going to be more flavorful, sweeter. But much easier, use canned pumpkins. This will save you about an hour and half in preparation.
And this onion just has to be coarsely chopped. All right, so this is super simple just like I like it. I’ve got everything ready to do here, so first of all we want to throw the butter in. This is a really tasty soup, really thick and creamy. Next we’ll add onions, coarsely chopped onions. We also add a half teaspoon red pepper for spice, half a teaspoon fresh ground pepper and a half of teaspoon of salt. And we’re just going to sauté these onions up until they’re nice and brown, but not burnt.
We’re going to check back off and keep stirring to make sure they don’t get burnt. It shouldn’t be too long. All right I want to make sure—oh yeah, now is the time before those burn. And we need a cup and a half of the stock and three to four cups of our pumpkin and that’s all there is to it.
Now we’re going to simmer this for 45 minutes. And remember with any good soup, the longer it simmers, the better it is. We get all that flavor, all throughout the pumpkin. We just need to bring this to a boil. Now we drop it down to medium heat, put the lid on. That will be about 45 minutes.
All right, it should be ready. Now if you want this to be a little thicker, you can cook it with the top off for a little while. If you want it thinner, you just add more vegetable stock and then add a little bit of sour cream or crème fraiche and few spring of parsley. It’s ready to serve. It smells good. That’s tasty for a very few ingredients. The great thing, it makes an awesome stock, you can add veggies, you can add cream whatever you want. All we need now is a turkey.
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