Description
This Salem Pumpkin Soup, also known as Pottage of Pompion, is a creamy and flavorful dish perfect for fall. Made with fresh pumpkin, aromatic herbs, and a touch of cream, this soup is sure to warm you up on a chilly day.
Ingredients
Units
Scale
Main Ingredients:
- 4 pounds pumpkin or squash, peeled, seeded, and cut into 1-inch pieces
- 1 large onion or leek, roughly chopped
- 5 cups chicken stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fresh rosemary, chopped
- 1 bay leaf
Additional Ingredients:
- 1 cup heavy cream
- 1 tablespoon fresh parsley, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Combine Ingredients: In a large pot, combine pumpkin, onion or leek, stock, thyme, rosemary, bay leaf, salt, and pepper.
- Cook: Bring to a boil, then reduce heat and simmer uncovered for about 50 minutes until the pumpkin is very soft.
- Add Cream: Stir in heavy cream and remove from heat.
- Season and Serve: Adjust salt and pepper to taste, garnish with fresh parsley, and serve hot. Enjoy!
Notes
- You can customize the soup by adding a sprinkle of nutmeg or a dollop of sour cream on top.
- This soup pairs well with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 7g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
