Need some sweet goodness to get over a cold? Well, we’ve got some of that here…
Pumpkin “pies” made by early American colonists were more likely to be a savory soup made and served in a pumpkin than a sweet custard in a crust.
Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War.
- 6 cups chicken stock
- 1 1/2 teaspoons salt
- 4 cups pumpkin puree
- 1 teaspoon chopped fresh parsley
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.