Description
A hearty and comforting recipe for Salem Pumpkin Soup, also known as Pottage of Pompion. This creamy soup is perfect for chilly days and showcases the rich flavors of pumpkin and aromatic herbs.
Ingredients
Units
Scale
Pumpkin Soup:
- 4 pounds pumpkin or squash, peeled, seeded, and cut into 1-inch pieces
- 1 large onion or leek, roughly chopped
- 5 cups chicken stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fresh rosemary, chopped
- 1 bay leaf
Finishing Touches:
- 1 cup heavy cream
- 1 tablespoon fresh parsley, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prep the Ingredients: Peel and chop the pumpkin or squash, and roughly chop the onion or leek.
- Cook the Soup: In a large pot, combine the pumpkin, onion (or leek), chicken stock, thyme, rosemary, and bay leaf. Season with salt and pepper. Bring to a boil, then simmer uncovered for about 50 minutes until the pumpkin is very soft.
- Finish the Soup: Stir in the heavy cream, remove from heat, and season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and serve hot. Enjoy this delicious Salem Pumpkin Soup!
Notes
- This soup can be pureed for a smoother texture if desired.
- Feel free to adjust the seasoning and cream to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 50mg
