You can never have too many pumpkin soup recipes. They abound, to be sure. But, comforting and nourishing, they are frequently on the menu at our place. Also, they are perfect dinner items from Autumn through Winter and into Spring, which means they are very versatile. We always make a large pot, and then vary the soup each meal by adding chilli or pesto, tomato paste or milk/cream and adding different herbs – basil, parsley, coriander (cilantro).
This pumpkin soup has a tang to it with the addition of sweet sherry! An old ingredient indeed, but that does not mean that it doesn’t have the occasional place in the modern kitchen.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
1 butternut pumpkin, peeled and cut into chunks
1 onion, peeled and diced
1 stick celery, diced
1 carrot, peeled and diced
0.5 Tblspn olive oil
zest and juice of 1 orange
1 Tblspn tomato puree (or see note)
0.25 cup sweet sherry (or see note)
2 bay laurel leaves
2 sprigs dill
5 cups vegetable stock
cream, chopped pecan nuts and/or fresh dill for garnish
Sweat the onion, celery and carrot in butter and olive oil. Add the pumpkin pieces, the juice and zest of the orange, the tomato puree, sherry, bay leaves, dill and stock.
Simmer for 45 mins – 1 hour (watch the water levels and top up with stock if required), then remove the bay leaves and puree in the blender.
Return the stock to a clean pan and bring back to the boil. Add more stock or water to thin the soup if necessary.
Garnish with cream, nuts and/or fresh dill.
recipe notes and alternatives
Tomato puree: if you make your own tomato purees, jams or sauces, add these instead. Adjust the amount – I usually add about 1 cup of my home made tomato paste from the freezer.
Sweet sherry: if you don’t have sweet sherry on hand, add a little sherry vinegar, verjuice and mirim (a Tblspn or there about), plus a small tspn of coffee powder to get that deep taste. Taste and adjust the soup sweetness if necessary, by adding up to a Tblspn of brown sugar – the vinegar and verjuice are tart in comparison to sweet sherry.
This soup is also nice thinned with a little milk (or half and half if you are in the US).