Pumpkin Soup #DiscoverFreshMonday, November 07, 2016
Pumpkins and squash and gourds, oh my!
No matter where I turn, these hearty fruits are popping up everywhere and signaling that fall is here. Pumpkin pie was a popular hit at Thanksgiving and now that the weather has become drastically colder, it's time to turn to a warm and filling dish - soup!
Confession: I am not a big fan of soup but I am willing to try anything once. My husband and daughter, though, thoroughly enjoy soups and stews. But me? I generally avoid these types of dishes altogether. Unless, of course, we're talking about my mom's delicious chicken soup with rice. Knowing that I need to expand the limited repertoire of foods I enjoy, I decided to give pumpkin soup a try. My friends and family can attest that going out of my comfort zone where food is concerned is quite a big deal. Add to that the fact that I don't enjoy cooking and they're probably thinking I've been replaced by an alien. In all seriousness, though, I found a recipe for pumpkin soup on Walmart.ca that I wanted to give a good honest try and guess what! I didn't burn a single pot!
The reason I chose this pumpkin soup recipe is mainly two-fold; it takes 40 minutes to prepare and it only requires eight ingredients, with salt and pepper to taste. Plus, it gives you the option to use canned pumpkin in lieu of peeled and cubed pumpkin. (How does one peel a pumpkin anyhow?) Truth be told I completely neglected to pick up some cream cheese and went ahead with the recipe anyway but my daughter seems to approve so it turned out okay after all. I'm thinking that next time I try this recipe, I'll give fresh pumpkin a shot - only, I'll task my husband with peeling it.
1 tbsp olive oil
1 med onion finely chopped
1 clove garlic minced
8 cups pumpkin, peeled and cubed [or 1 can (540 mL) canned pumpkin (not pumpkin pie filling)]
2 chicken bouillon cube
3 cups boiling water
1 cup light cream
4 ozs cream cheese
Salt and pepper, to taste
- In a medium saucepan, heat the oil over medium-high heat. Sauté the onion, garlic and pumpkin, stirring occasionally, for 5 minutes or until onion is tender. Stir in the bouillon and water mixture. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes or until the pumpkin is tender.
- Stir in the cream and cream cheese. Cook, stirring occasionally, 5 minutes or until heated through. Remove from heat and cool slightly.
- In a blender or food processor, process the soup in batches, at low speed, until smooth. Return the soup to a saucepan and season with salt and pepper to taste. Heat through and serve.
Fall Recipe Challenge
Don't forget that the #DiscoverFreshContest is in full swing. Snap a photo of your recipe using pumpkin and share it with @WalmartCanada on Twitter for a chance to win a $200 Walmart gift card. Be sure to use the hashtag #DiscoverFreshContest along with the photo of your recipe. Click here for the full rules and regulations.
Disclosure: This post is sponsored by Walmart Canada, as part of the #DiscoverFresh program. In exchange for this review, I have received special perks in the form of products and/or compensation. All opinions on this blog are my own.