Pumpkin Asiago Soup

"This soup is a perfect appetizer course for a fall dinner party. It can be partially prepared 2 days prior to your dinner party. The recipe is from the December 2007 issue of Canadian House and Home Magazine."
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
Ready In:
50mins
Ingredients:
13
Serves:
4-6
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ingredients

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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.

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Reviews

  1. 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!
     
  2. This was a very nice recipe! Easy to put together - I served it right away, but I love that there are directions for make-ahead also. The orange zest really added a nice dimension to this warm, creamy soup. Thanks for sharing!
     
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Tweaks

  1. 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.
 
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