Pumpkin Soup is a nutritious, creamy, elegant, and festive soup that’s perfect as a starter during the Thanksgiving and Christmas holidays. It is similar to zucchini bisque but has an earthier, nuttier flavor with a dash of autumnal sweetness.
- 3 tablespoons butter
- 2 large onions minced
- 4 1/2 cups pumpkin peeled, seeded and cubed
- 2 quarts chicken stock
- 2 cups potatoes cubed
- 1/2 teaspoon paprika
- 1/3 cup whipping cream optional
- 1 1/2 tablespoons snipped fresh chives plus whole chives for garnish
- salt and freshly ground black pepper
Melt the butter in a large stockpot. Add the onions and cook until translucent.
Add the pumpkin, stock, potatoes, and paprika and bring to a boil. Lower the heat to simmer, cover the stockpot for about 35 minutes, or until all the vegetables are soft.
Blend ingredients with an emulsion blender or transfer to a food processor and puree. Return to stockpot. Add whipping cream. Season with salt and pepper.
Stir in the chopped chives just before serving. Garnish each serving with a few whole chives.