Pumpkin Asiago Soup
photo by Starrynews
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1 small onion, diced (3/4 cup small dice)
- 4 cups chicken stock
- 1 (796 ml) can pumpkin puree (not pumpkin pie filling)
- 1⁄2 cup water
- 1⁄4 cup cream
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon salt
- 1⁄2 cup asiago cheese, grated
- grated orange zest (garnish)
- grated asiago cheese, and
- chili powder, for sprinkling (garnish)
directions
- In a soup pot, heat olive oil and onion on mdeium high heat. Cook, stirring, until softened, about 5 minutes.
- Gradually stir in chicken stock.
- Add pumpkin puree, cream chili powder, thyme and salt. Bring to a simmer. (The soup may be made up to this point a couple of days ahead, cooled and refrigerated.)
- To finish, bring the soup back to a simmer to heat through. Add more stock or water to thin to a desired consistency. Remove from heat.
- Stir in 1/2 cup grated Asiago just before serving. Ladle into serving bowls and top with a generous grating of Asiago, a sprinkling or chili powder and a sprinkling of orange zest. Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Excellent flavor, well written recipe. I multiplied this by 8. I cut back on the thyme and used vegetable stock instead of chicken. I stirred in the grated asiago and held the soup in a crock pot on low heat for almost 4 hours [until I ran out]. The soup held up fine, no problems. We added a little bit of chopped chives to the zest and asiago garnish. I love easy to make soups with clean flavors like this. Thanks for sharing this!
Tweaks
-
Excellent flavor, well written recipe. I multiplied this by 8. I cut back on the thyme and used vegetable stock instead of chicken. I stirred in the grated asiago and held the soup in a crock pot on low heat for almost 4 hours [until I ran out]. The soup held up fine, no problems. We added a little bit of chopped chives to the zest and asiago garnish. I love easy to make soups with clean flavors like this. Thanks for sharing this!
RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.