Cream of Pumpkin & Carrot Soup
Sunday, November 15th, 2009This creamy soup is a great addition to a Thanksgiving or Christmas dinner. Reminiscent of the flavour of pumpkin pie with the ginger and nutmeg flavours added into it, it is a light creamy soup that offers a magnificent taste. Using fresh pumpkin (instead of canned) definitely adds to the flavour.
- 2 cups steamed pumpkin (or 1 large can pumpkin)
- 3 extra-large carrots
- 1 onion
- 1 stalk celery
- 1 TBSP. butter
- 1 can vegetable broth
- 5 cups water
- 2 cubes of vegetable bouillon
- 1 tsp. basil
- 1 tsp. ginger
- ½ tsp. nutmeg
- ½ tsp. garlic
- 1 cup half & half cream
Melt butter in large stock pot. Chop onions and sauté in butter until onions are transparent. Cut carrots and celery into large chunks and add to pot. Add canned broth, water, crumbled bouillon and spices. Bring to a boil and then reduce to medium-low heat. Simmer for approximately 30 minutes, until all the vegetables are tender.
Remove from heat and let cool for about 15 minutes. In 3 batches, purée soup in blender. Pour soup purée back into stock pot and return to stove. Over medium heat bring soup back to a simmer. Turn heat to low and add cream. Stir until all the cream is blended. (Do not boil.) Serve immediately.
