Golden Style Book: Real Simple Pumpkin Soup

Real Simple Pumpkin Soup

17 October 2011 4:29 AM

Hi loves! I hope you had a great weekend. This weekend I had a work event with Kris on Friday night, and then on Saturday we walked to support the Hope Women's Centers at their Walk for Life and then watched the Gator football game at a friends house. Ever since I have been married to Kris I have really gotten into football and it is so hard to see our teams (Dolphins and Gators) lose so much! Oh well, we can only go up from here!

Sunday was such a relaxing day. After church Kris and I watched episodes of Fringe on DVD (if you have not seen it I totally recommend it!) and I made a fall themed dinner. I was reading Real Simple this weekend and saw the below recipe for a pumpkin soup that looked too good to not try! I also made butternut squash risotto and we drank apple cider (:

The ingredients that I used are below. Real Simple has a tutorial on peeling and seeding a sugar pumpkin which was really helpful here.

Here is my final result! Definitely make sure you add paprika if you like that flavor, it adds a needed kick to the soup!

Here is the recipe that I used...

Serves 4| Hands-On Time: 20m | Total Time: 50m

Ingredients

1 3-pound sugar pumpkin or 3 pounds kabocha or butternut squash—peeled, seeded, and cut into 1-inch pieces
5 tablespoons olive oil
kosher salt and black pepper
4 leeks (white and light green parts only), chopped
4 to 6 cups low-sodium chicken broth
sour cream, croutons, and paprika (preferably smoked), for serving
Directions
1. Heat oven to 400° F. On a rimmed baking sheet, toss the pumpkin with 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.
2. Meanwhile, heat the remaining 2 tablespoons of oil in a large saucepan over medium-high heat. Add the leeks and cook, stirring frequently, until tender, 4 to 6 minutes. Add the roasted pumpkin, 4 cups of the broth, and ½ teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes.
3. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with the remaining broth as necessary. (Alternatively, use a handheld immersion blender in the saucepan.)
4. Top the soup with the sour cream and croutons and sprinkle with the paprika.

I hope you have a Happy Monday!!

xoxo

Meggan

SusanOctober 17, 2011 at 5:08 AM
YUM!!!!!!! That looks absolutely delicious, in fact the whole menu sounds so yummy. Glad you had a great weekend Meggan!
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Kate@DaffodilsOctober 17, 2011 at 7:11 AM
Yum! That looks amazing. Glad you had a good weekend!
sherri lynnOctober 17, 2011 at 7:30 AM
What a fun fall weekend you had! This soup looks great!
AshleyOctober 17, 2011 at 8:29 AM
what a fabulous weekend! gosh, i love fall so much! that soup omg looks fantastic!! <3
henning loveOctober 17, 2011 at 9:45 AM
oh my gosh that looks so yummy. definitely trying that one day meggan i usually just make pumpkin pie but i need to expand my pumpkin cooking list
Miss AmyOctober 17, 2011 at 1:08 PM
I think I'm mostly impressed that you used a REAL pumpkin. My lazy butt would have been opening a can. ;) The final result I'm sure was absolutely incredible!! :)
Chelsea @ two twenty oneOctober 17, 2011 at 7:55 PM
Yum! I don't think I've ever had pumpkin soup. Definitely something to try!
ericaOctober 19, 2011 at 5:27 PM
What a fabulous recipe. I will definitely have to give this a try!

xo