Pumpkin Basil Soup
1 medium onion, coarsely chopped
1 lb roasted pumpkin (how to)
3 1/2 c vegetable broth
1-16 oz can white beans, drained and rinsed
2 T fresh basil, finely chopped
salt and pepper to taste
Directions: In a large soup pot, water saute onions (or with a very small amount oil) over medium-low heat until tender, stirring occasionally (5-10 minutes). Stir in pumpkin, broth, beans, and basil. Simmer for eight minutes, covered, stirring occasionally. Turn off heat and let stand for ten minutes to cool. In a blender, process soup in batches until smooth. To serve, ladle soup into bowls and top each with 1 tablespoon of grated parmesan cheese if desired.
Amy's notes: I used fresh roasted pumpkin for my recipe, but it could easily be substituted for canned pumpkin, around 15-16 ounces. Make sure to use canned pumpkin, and not canned pumpkin pie filling.
This has been one of the better recipes I've made in a while. So good, in fact, I am making a second batch as I type this. It's predicted to snow tomorrow here in Pullman, and I could think of nothing that would make me happier on a snowy day than having more warm Pumpkin Basil Soup. As I am now making it (ok I'm making a 1 1/2 batch because I just couldn't resist), I realized that I did not have more white beans for the recipe, so I am omitting them to try the soup with all veggie ingredients. To adjust for this I added only 3 cups of vegetable broth per batch. In eating it now, I can tell that it is less creamy tasting, but I still love it! So there you go, two ways to make a pumpkin soup! Enjoy!
What is your favorite blended or pureed soup? How have you used fresh pumpkin in your cooking?