I watched an old Gordon Ramsay Christmas special the other day on Amazon streaming, and he made a pumpkin soup that he created from a beautiful French pumpkin that he filled with whole onions and fresh herbs, and baked in the oven before pureeing it into a magnificent soup. Inspired, I went to Whole Foods in search of a glorious French pumpkin, but in the end, I ended up with two cans of 365-brand pumpkin. So much for cooking completely from scratch. But the good news is that I made this soup in less than 45 minutes on a weeknight, and it turned out great. Below is a recipe that I've been making for years … someday I'll give Gordon's a try.
1 tablespoon olive oil
1 large onion, chopped
4 stalks celery, chopped
8 ounces baby carrots, chopped
2 14-ounce cans pumpkin
6 cups water
2 tablespoons Better than Bouillon
1 teaspoon cumin powder
1/2 teaspoon cinnamon
pinch of nutmeg
1 cup whole milk (or half & half, if you wish)
salt, to taste
sour cream or plain yogurt
1. In a stockpot over medium heat, add the olive oil and saute the onions, celery, and carrots for about 5 minutes.
2. Stir in the pumpkin, water, bouillon, and spices.
3. Simmer for 30 minutes, then remove from heat.
4. Let cool for 15 minutes.
5. Puree soup in blender and return to pot.
6. Finish with the milk, warm gently, and season to taste.
7. Top with a dollop of sour cream or yogurt and sprinkle with walnuts.