Pumpkin Soup with Chutney

This is a good winter-warming recipe from Gabrielle Roesch-McNally. The tart chutney is a fine addition to the hearty soup. Make the chutney first and set aside so it is ready when the soup is.

  • 4 cups pumpkin (Gabrielle prefers oven roasted pumpkin or squash, but using canned pumpkin is also an option)
  • 4 cups chicken or vegetable stock
  • 1 cup whole cream (or half & half)
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 celery ribs, 1 yellow onion, 1 garlic clove … all finely diced
  • 1/4 teaspoon each of nutmeg, thyme, parsley
  • cayenne pepper (optional to taste)
  • salt and pepper to taste

Roast pumpkin until very soft, scrape and mash. In a soup pot, saute’ celery, onions, garlic in oil and butter until translucent. Add herbs. Add pumpkin mash and stock. Stir. Simmer until hot. Use an immersion blender if you have one to make the soup extra creamy. Add a little water if mixture is too thick. Stir in cream, salt and pepper before serving.

    Chutney
  • 1 tart apple finely diced
  • 1/4 cup fresh cranberries finely diced
  • juice of 1/2 lemon
  • 1 Tablespoon orange zest
  • salt and pepper to taste
  • (optional) 1 teaspoon fresh grated ginger

Combine and toss in a bowl. Serve with the pumpkin soup.

User menu

Partners

Story County Community Foundation