Creamy Pumpkin Soup

Creamy Pumpkin Soup

Serves 6
(adapted from Velvety Pumpkin Soup from drseades.com)

1 small (about 8 inches/20 cm) pie pumpkin (make sure it is a pie pumpkin, not a carving pumpkin)
4 teaspoons (20 ml) sugar (or 2 packets Splenda or stevia)
1/2 teaspoon (2.5 ml) coarse salt
1/4 teaspoon (1.25 ml) black pepper
1/8 teaspoon (0.6 ml) ground cinnamon
½ stick (4 tablespoons/56 g) unsalted butter
1 small onion, peeled and chopped
1 clove garlic, peeled and finely minced
2 cups (480 ml) chicken broth
1/2 cup (240 ml) water
2 cups (480 ml) half and half (light cream)
2 tablespoons (30 ml) pumpkin oil, optional garnish
2 tablespoons (30 ml) spicy roasted pepitas (pumpkin seeds), optional garnish

  1. Fill and preheat the SousVide Supreme water oven to 180F/82C.
  2. Cut the pumpkin in half and remove the seeds and pith and slice into wedges.  Peel the wedges and chop into 1-inch (2.5 cm) chunks. Sprinkle the pumpkin with the sugar (or sweetener), salt, pepper, and cinnamon.
  3. Put the pumpkin in a single layer into one (or more) cooking pouch(es) and vacuum seal.
  4. Submerge the pouch(es) in the water bath and cook for 1 to 1-1/2 hours, until quite tender.
  5. Meanwhile, in a soup pot over medium heat, melt the butter and sauté the onions and garlic until tender.  Remove from heat and set aside.
  6. When the pumpkin is cooked, remove from the water bath and open the pouch.  Pour the cooked pumpkin into the soup pot and add the broth and water.
  7. Puree all ingredients in the pot with a stick (immersion) blender (or in batches in a food processor or blender and return to the pot) then bring the soup just to a boil and reduce heat to simmer.
  8. Just before serving, whisk in the half and half, taste and adjust salt and pepper, cover and keep warm.
  9. Ladle into bowls and drizzle each serving with a teaspoon (5 ml) of the pumpkin oil and sprinkle with a teaspoon (5 ml) of the roasted pepitas for crunch, if desired.

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