Wednesday, December 18, 2013

Creamy Pumpkin Thyme Soup



Ok, I somewhat take pride in being a little nerdy, especially when it comes to the kitchen. Super Soup Sunday is a new ritual in my home. Every Sunday during the cold winter months, I make a different kind of soup. After all the -10 to -20 we've been experiencing here in Montreal, there is nothing quite as homey as a meal that's creamy, filling, warm and full of wholesome flavors, definitely my kind of comfort food.

I decided to explore various pumpkin recipes, one like this creamy pumpkin thyme soup which is truly yummy, wholesome and super easy to make!

INGREDIENTS Serves 8 to 10 
  • 400 g to 450 g fresh pumpkin
  • 3 1/2 cups chicken or vegetable stock
  • 1 tsp of salt 
  • 1 onion, chopped
  • 3 sprigs frozen or fresh thyme, stems removed (washed accordingly)
  • 1 garlic clove, sliced
  • 7 whole black peppercorns
  • 1 cup of cream (Nutriwhip)
  • 1/2 cup to 1 cup of water

INSTRUCTIONS
  1. In a stock-pot boil water with the pumpkin inside. Bring to a boil, reduce heat to medium for 30-35 minutes until the pumpkin is softened. 
  2. Set aside the the pumpkin and let cool enough in order to remove its skin. 
  3. In another pot, boil the chicken stock, onion, salt, garlic, thyme, peppercorns and the pumpkin when ready. Bring to a boil, reduce heat to low and simmer for 30 minutes uncovered.
  4. Purée the soup in small batches using a food processor or blender.
  5. Return to pot and bring to the boil again. Reduce heat to low and simmer for another 15 minutes, uncovered. Stir in double cream and water. Pour into soup bowls and garnish with thyme.