Salem Pumpkin Soup Recipe
A velvety Salem Pumpkin Soup Recipe made with fresh pumpkin, onion, chicken stock, herbs, and cream. Perfect for a comforting autumn meal.
6 Servings
Ingredients
- 4 pounds pumpkin or squash peeled, seeded, and cut into 1-inch pieces
- 1 large onion or leek roughly chopped
- 5 cups chicken stock
- ½ teaspoon dried thyme
- ½ teaspoon fresh rosemary finely chopped
- 1 bay leaf
- 1 cup heavy cream
- 1 tablespoon fresh parsley chopped, for garnish
- Kosher salt and freshly ground black pepper to taste
Instructions
Prepare the vegetables.
- Peel, seed, and cube the pumpkin or squash into 1-inch pieces. Roughly chop the onion or leek.
Combine ingredients in a pot.
- In a large soup pot, place the pumpkin, onion (or leek), chicken stock, thyme, rosemary, and bay leaf. Season with salt and pepper.
Cook the soup.
- Bring the mixture to a boil over medium-high heat. Reduce to a simmer and cook uncovered for approximately 50 minutes, or until the pumpkin is very soft and begins to fall apart.
Incorporate the cream.
- Stir in the heavy cream, blending thoroughly with the softened vegetables and stock. Remove the pot from heat.
Season and serve.
- Adjust seasoning with additional salt and pepper if necessary. Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Notes
To make this recipe gluten-free, ensure that the chicken stock is certified gluten-free, as some commercial brands may contain additives with gluten. All other ingredients are naturally gluten-free, but always confirm product labels to avoid cross-contamination.