I love soup. Especially when I’m under the weather. And for the past few years (coincidentally, since Bella started school) my first cold of the season has been right around this time. It’s a great reason to try out new soup recipes…and this one is a keeper!
I skipped the “extras” since I wasn’t really up for cooking, but would definitely add them next time. It was really good without them, though.
Fall in a bowl…love it 🙂
Quick Pumpkin Soup
slightly adapted from The Humble Gourmet
2 tablespoons extra virgin olive oil
4 garlic cloves, smashed
4 cups chicken stock/broth
2 cups pumpkin puree
1 1/2 teaspoons ancho chile powder
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup creme fraiche
1 cup pancetta, fried until crunchy (I omitted, but will definitely add next time!)
Basil Oil (recipe follows, and I omitted this too)
Heat oil over medium high heat in a large saucepan, then add garlic and brown. Add stock and bring to boil. Add pumpkin and mix well. Add chile powder, paprika and salt. Mix well.
Bring to a boil then reduce to simmer, and cook, covered, for 10-15 minutes. Remove from heat and add creme fraiche. Using an immersion blender or stand blender, puree soup until smooth. Serve immediately with pancetta and oil on top.