Pumpkin soup is a delicious way to highlight the autumn or winter season. This type of soup can be made in a wide range of flavors, from sweet with coconut milk to savory with sage and cream. Creating a golden soup with this vitamin A rich vegetable takes a little time out of your day, but a simple version is easier then most people think and can be made ahead if necessary. Using canned pumpkin is faster and easier, but keep in mind that roasting your own pumpkin and pureeing the meat provides a richer flavor to the soup.
Melt the butter in a large stockpot over medium-high heat.
Toss in the carrot, apple, onion and garlic to the simmering butter. Saute with a wooden spoon until the ingredients are soft, around 10 minutes.
Pour the soft vegetables and melted butter into the food processor and puree until smooth. If you prefer a grainier or chunkier texture, puree a little less to keep that texture.
Pour the mixture from the processor back into your stockpot and add in the chicken or vegetable stock, pumpkin puree, parsley and thyme. Stir all the ingredients together thoroughly and turn the stove up to medium high. Bring to a boil for a couple of minutes.
Reduce heat to low after a couple of minutes of boiling and simmer for about 10 minutes. Slowly stir in the cream, small amounts at a time. Add salt and pepper to season. From here on out, do not let the soup boil again.
Keep on low heat until serving, or if you made the soup ahead, reheat on the stovetop for five minutes on high heat.
Garnish with a wide range of items. Dried herbs such as oregano or basil, and spices such as allspice, curry, ginger, or chipotle chili pepper. You can also top with pumpkin seeds, figs or cranberries, sour cream or Parmesan cheese.