Pumpkin. That’s definitely one food that comes to mind with the fall season slowly approaching. From pumpkin lattes to pumpkin pie, there’s so many ways to prepare and enjoy it. Here’s a recipe for a delicious pumpkin soup courtesy of Sarah Stegner and George Bumbaris, of the Prairie Grass Cafe in Northbrook, IL.
At Prairie Grass Cafe, their pumpkin soup is prepared using the Heirloom Luxury Pie Pumpkin variety that is grown locally by Three Sisters Garden farm. According to Sarah, the smooth texture and intense flavors of the pumpkin makes it great for pies, soups, and for grilling.
Three Sisters Garden Heirloom Luxury Pie Pumpkin Soup
By Sarah Stegner and George Bumbaris
- 3 cups pumpkin, peeled, seeds removed, cut into 2″ chunks
- ½ cup onion, peeled and chopped
- 2 Tablespoons olive oil
- 3 sprigs fresh thyme
- 2 bay leaves
- 8 cups chicken stock
- ½ cup heavy cream
- In a large soup pot sauté the pumpkin in the olive oil with the onions, thyme, bay leaves and salt. Cook over medium heat until the onions are transparent. Do not add color to the vegetables.
- Add the chicken stock and simmer for 30 minutes or until the pumpkin is tender and the liquid reduces by about a ¼ of it’s original volume.
- Add the cream and simmer another 5 minutes.
- Remove from the stove. Take the thyme and bay leaves out of the soup. Blend well.
- Serve hot with toasted pumpkin seeds and popcorn.