Tuesday, September 13, 2011

Tastefully Tueday...

I love fall soups, epically when you can use things from your garden as the main ingredient.  Last year I had a over abundance of pumpkins so we cooked them and froze them.  On Sunday my niece and her boyfriend came for dinner and we decided to use the last of the frozen puree to make a quick, easy and delicious pumpkin soup.  Everyone loved it and it is perfect as we head into Fall. 

PUMPKIN SOUP

6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.  Puree the soup in small batches (1 cup at a time) using a food processor or blender.  Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

For today's no cook option I found a couple of coupons for Denny's; the first is good only until Saturday September 17th, but its a great coupon, get 20% off your entire check, just bring in the coupon and present it to the server.  The second coupon is for a free cheese quesadilla and is good until November 7th, 2011.  You can not use these two coupons together but I wanted to share them both since they were such nice deals.
 
Have a great Tuesday everyone!
 
C.Q.

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2 comments:

  1. I really want to experiment with cooking with pumpkin this year. Every year all i do is chop them up or eat them in pie, i want to try something new.... i think a soup would be a GREAT first step for me so i'm bookmarking this for sure, thanks for the nice easy recipe!

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  2. Yummy! I love a savory pumpkin soup.

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