Pumpkin Soup Made From Scratch

standard October 7, 2016 Leave a response
Pumpkin Soup from Scratch

Chef Vance’s cooking philsophy is simply to make things from scratch. We’re talking about real food, everyday ingredients, and nothing that can’t be done at home. He recently showed how easy it is to make pumpkin soup, starting with actual baked pumpkin and not a box or can. Vance prepared the soup using the Sharp SuperSteam Oven to bake the pumpkin and then finished off on the Jenn-Air Induction Cooktop.

So, when you go pumpkin picking this year, grab a small pumpkin (also known as a Sugar Pumpkin) for baking! And then make his recipe below. Do you have a recipe for pumpkin (or squash) soup that you and/or your family loves? Comment below or join our Facebook group to share the recipe. 

Pumpkin Soup from Scratch Pumpkin Soup from Scratch Pumpkin Soup from Scratch Pumpkin Soup from Scratch Pumpkin Soup from Scratch 

Pumpkin Soup from Scratch

Pumpkin Soup
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Ingredients
  1. • 2.5 lbs. raw pumpkin
  2. • 1 ½ Cup chicken stock or Vegetable stock
  3. • 1 medium potato (peeled, cubed)
  4. • 2 small yellow onions (medium dice)
  5. • 2 cloves of garlic (minced)
  6. • 2 Tbsp. Oil (your choice, I used avocado oil)
  7. • ½ Cup heavy cream
  8. • 2 Tbsp. maple syrup
  9. • ¼ tsp. ground ginger
  10. • ½ sprig of rosemary
  11. • Dash of nutmeg
  12. • TT kosher salt
  13. • TT ground pepper
Instructions
  1. 1. Preheat oven to 400 degrees. Place pumpkins on a cookie sheet (skin on) and season with salt, pepper, and oil. Roast them until slightly golden and soft.
  2. 2. Allow to cool slightly, then remove the skin.  Cut into manageable chunks.
  3. 3. In a medium pot on medium heat, add oil and onions to the pot. Sweat the onions until slightly transparent then add garlic. Cook for about 2 min.
  4. 4. Add chicken stock and potatoes to the pot, cooking until potatoes are soft but not mushy.
  5. 5. Puree the pumpkin, potato, onion, garlic, and chicken stock in a blender or using an immersion blender.
  6. 6. Return the puree to the pot, add maple syrup, rosemary, nutmeg and ginger, bring to a boil. (For constancy you might need to add a little more stock or water to loosen the puree up a bit).
  7. 7. Strain the soup removing the rosemary.
  8. 8. Add the heavy cream and return to a quick boil. Season with salt and pepper.
  9. 9. Soup is finished, server hot with a garnish of roasted pumpkin seeds.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

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Chef Vance Slocum Follow on Instagram at Instagram.com/appliancechef

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