I’m sure you’ve been in suspense all week long, especially you, Georgia Peach, wondering when the pumpkin soup recipe would be posted.
Good news – your wait is over! Let’s enjoy some soup. I’m sure you’ve got plenty of homemade pumpkin puree to use up. I actually still have quite a bit, and I’m open to suggestions for how to use it up… You can only eat so much pumpkin soup.
So, that brings us back to our handy-dandy bowl of pumpkin puree from last week. Let’s start there, shall we?
Great. Now, collect the following things:
- 1 tbsp. butter
- 4 c. of your pumpkin puree
- 4 c. of chicken or vegetable stock
- 1 yellow onion
- 1 tbsp. smoked paprika
- 2 c. shredded white cheddar cheese
- toasted pumpkin seeds
- salt and pepper to taste
If you stick with me long enough, I’ll likely post a toasted pumpkin seeds recipe, and then you’ll have that covered.
Here’s a link to the original recipe Smoky Pumpkin Cheddar Soup. I mixed it up the tiniest bit by using the toasted pumpkin seeds as a garnish instead of the scallions. (Mostly because I didn’t have any scallions. So do what makes you happy… ) Maybe use both! Whoa.
Also, I tried to get lazy and skip the immersion blender step once. I thought the tiny little onion pieces would be so finely chopped that it wouldn’t matter. Well, it does matter. Just do it.
Enjoy your pumpkin soup. And your weekend 🙂