While pumpkin soup is something I typically reserve for autumn and Thanksgiving, I was craving it the other day. But this is not your grandma’s strangely sweet yet weirdly bland pumpkin soup. My recipe is different than most, as I omit all the traditional sweeter spices. No ginger, no cinnamon, no nutmeg. I’m after a bowl of something hearty and savory, not just a thinner version of pumpkin pie filling.
I strongly suggest serving this alongside grilled cheese sandwiches; Havarti and Gruyere on dill rye grilled with an obscene amount of butter would go very well! Also, do not omit any of the additions: bacon, fresh basil, Parmesan, or sour cream. They take it to a whole new level!
TIP: canned pumpkin isn’t actually pumpkin; it’s squash. If your soup tastes bland or bitter, start with a pinch more salt. But keep in mind the bacon and Parmesan will add more salt to the final dish.
Savory Pumpkin Soup
(Original recipe: The Comfort of Cooking)
3 cups chicken broth
2 cups pumpkin puree
1/2 cup chopped yellow onion
1 clove garlic, minced
1 tsp. chopped fresh thyme
1/2 tsp salt
1/2 tsp dried sage
1 TBSP chopped fresh chives
3/4 cup chopped fresh basil, divided
1/2 cup heavy whipping cream
4-5 pieces cooked bacon, chopped
Freshly grated Parmesan
Additional salt and pepper to taste
In a large pot, combine broth, pumpkin, onion, garlic, thyme, and salt and bring to a boil. Reduce heat to low and simmer for 30 minutes, uncovered.
Add sage, chives, and 1/2 cup of basil.
Using an immersion blender, puree the soup in the pot. Return it to a boil. Reduce heat to low and simmer for another 30 minutes, uncovered.
Remove the soup from heat. Stir in heavy cream and additional salt and pepper to taste.
Serve topped with the remaining basil, bacon, Parmesan, and a dollop of sour cream.