I have the most decadent soup recipe for you. It’s so delicious I couldn’t stop eating it out of the pot. This long neck pumpkin soup is for special occasions, so it’s perfect to make on a Wednesday night. Conveniently I’m writing about it on Tuesday. Not only is this soup smooth, creamy and just the right amount of sweet and salty, it’s so easy to make I’m not sure I can call it a recipe. I’m also pretty sure I say that about everything I make – that it’s so easy. That should tell you how I like to run my kitchen. Hopefully this post will inspire you to get your pumpkin on and get smooth in the kitchen.
WARNING! There is whipping cream in the recipe – if you’re trying to cut down on fat or dairy, choose a cream substitute – but don’t get too fat-scared because that is what makes this recipe so good! If you’re splitting this recipe into a few servings that’s even better – go for the whipping cream. You don’t eat it every day and healthy fats are needed for a properly functioning body. Also – if you’re trying to avoid dairy, feel free to sub in some coconut cream (the solid stuff at the top of a can of cold coconut milk), but also know that whipping cream has only a trace amount of casein in it so you might feel just fine eating it. Now, get on with your bad self and whip up some tummy warming, heart swelling, sweet pumpkin soup!
- 3-4 lbs long neck pumpkin
- 1/2 cup chicken broth or water
- 1.5 tablespoons dried sage
- 1/2 cup whipping cream
- salt, to taste
- Peel and cube the pumpkin. I used the neck part of the pumpkin and cleaned and froze the rest of it.
- Add 1/4 cup chicken broth and the cubed pumpkin to pot.
- Make an herb sack with cheesecloth and string (or do what I did and put it in a mana-tea) and add to the pot.
- Cover and steam for 20 minutes or until the pumpkin is mash-able. Add more chicken broth as needed and remove the herb sack when done cooking.
- Puree the pumpkin until there are no chunks left.
- Stir in 1/2 cup whipping cream.
- Add salt to taste (I used 1/2 tablespoon).