Tag Archives: creamy

Soup-er Supper

Day 14:

Over here at our house, we really look forward to the cooler months for one particular reason.  I would like to say that it is the feeling of being alive on a bitterly cold day or any number of fun things one can do during late Autumn and Winter in Cleveland, Ohio but neither fit the bill.  We love the cooler months because it is finally time to get the soup pot out each week to try new hearty combinations to fill our bellies and warm us all the way through.  Soup is a great main course paired with a crusty bread and a nice chunk of cheese, pile of vegetables, or salad.  It is filling and since most recipes we deal with do not use heavy cream they are a great way to get your veggies for dinner.

served with multigrain rolls and edamame

served with multigrain rolls and edamame

In the case of this recipe we used today, it does have heavy cream in it.  This is our exception because Chris’s cousin, Jen, made this soup for us one day while we were visiting and I couldn’t stop eating it!  I am sure it has nothing to do with the fact that there is heavy cream in it and it is terrible for you.

In the original recipe, Jen uses chicken base to give the soup a full flavor but I like to keep our meals vegetarian when I can so I skip this flavoring.  Usually this does not alter the flavoring much but the soup this evening was lacking something so I tweeked the seasonings to fill in the flavor where there would be chicken flavoring.  I think I did a pretty good job with a combination of salt, Pampered Chef Garlic Garlic (we had run out of real garlic or I would have used that), garlic powder, poultry seasoning, savory, and pepper.  All these together really rounded out the flavor of the soup and it was awesome.  Enjoy! -Sarah

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Jen’s Pumpkin Soup

  • 4 Tbsp. butter
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 2 Tbsp. flour
  • 1/4 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1 Tbsp. curry powder
  • 1 can (29 oz.) pumpkin puree
  • 1 Tbsp. + 2 tsp. chicken base (did not use in our recipe**)
  • 4 cups water
  • 1 cup heavy cream

“Sarah’s seasoning mix”**

  • 1 tsp. salt
  • 1 Tbsp. dried garlic (or minced garlic)
  • 1 tsp. garlic powder
  • 1.5 tsp. poultry seasoning
  • 1 tsp. savory
  • pepper, to taste

Saute vegetables in melted butter until soft.  Cook flour for 1 minute.  Add all other ingredients except cream and bring to boil.  Reduce heat and simmer.  Add cream during simmer and stir occasionally.  Adjust seasonings to taste. (**this is where I added my seasoning mix).

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