The soup turned out surprisingly yummy, especially when served with a nice buttered hunk of crusty bread! It seems to me, however, that it would make a much better appetizer rather than a meal. A nice small bowl would be perfect before lunch or dinner. A huge bowl of it kind of gets hard to eat towards the end- not because it doesn’t taste great- my taste buds just tend to get sick of the pumpkin-y flavor after so many bites.
- 2 and 1/2 cans (15 ounces) of pure pumpkin puree
- 1 tbsp butter
- 1/2 medium onion, chopped
- 1/2 large carrot, chopped
- 2 garlic cloves, minced
- 2 sprigs of fresh thyme
- 1/2 tsp fresh oregano leaves
- 2 tsp salt
- 1 tsp freshly ground pepper
- 1/2 cup chicken broth
- 2 1/2 cups vegetable stock
- 1/2 cup water
- 2 tbsp half-and-half (all I had, haha)
- 1/4 cup 2% milk
- 2 tbsp sherry vinegar
- walnut oil, to garnish
- toasted walnuts, chopped to garnish
- In a dutch oven, melt the butter over medium-high heat. Add in the onions, carrot, garlic, salt, pepper, thyme, and oregano, Cook for about 4 minutes, stirring often, until the onions are translucent and the carrots begin to soften.
- Add the chicken broth and vegetable stock to the pot and raise the heat to high. Bring to a boil and continue to cook for about 15 minutes. Remove from heat. Using a large ladle, add the soup to a blender (or simply use an immersion blender if you have one!) and puree. Return the soup back to the pot.
- Add the pumpkin to the soup and stir to combine. Turn the heat to medium-high and bring the soup to a simmer. When thoroughly heated through, stir in the sherry vinegar, milk, and half-and-half.
- Ladle into bowls and drizzle with walnut oil; sprinkle with toasted walnut pieces and serve!
All amounts are approximations, as I literally just tossed whatever I had into the pot.