Despite us beginning to share Christmas content, I’m here to tell you that pumpkin time is far from over; in fact, it’s just getting started, and so am I. In years past, I’ve made pumpkin chili and pumpkin cheesecake, but it’s time I’ve made a warm bowl of homemade pumpkin soup. This recipe is not only delicious, but it’s also a testament to the enduring appeal of pumpkin flavors. So, don’t pack away those pumpkins just yet!
Bowl | Spoon | Pumpkins | Art (similar) | Candlestick (similar) | Copper Cookware
Traditionally, pumpkin soup is a pureed concoction of pumpkin, apples, onions, and other tasty ingredients. While there’s nothing wrong with a creamy pureed soup, I like there to be a bit more substance to my soup. So yes, this all gets blended with an immersion blender, but then I like to top it with crispy pulled pork.
What’s a good soup without something to make it special? Enter the chive oil, which adds a burst of freshness to this pumpkin soup.
I hope you give this elevated pumpkin soup recipe a try, and do tell me what you think of it. As per usual, it’s free of dairy, soy, egg, gluten, and grain without lacking in the flavor department. But why don’t you be the judge of that?
Pumpkin Soup With Crispy Smoked Pork and Chive Oil
Ingredients:
For the Soup
- 2 small pie pumpkins these are small pumpkin – smaller than a volleyball.
- 1 medium sweet onion cut into inch-big pieces
- 2 gala apples peeled, cored, cut into large cubes
- 1 qt chicken stock
- 2 cups water
- olive oil
- salt & pepper
For the Chive Oil
- 1/2 cup olive oil
- 3-4 cloves garlic peeled, smashed
- 15 sage leaves fresh
- 1 bundle chives fresh
- 1 pinch salt
To Finish
- 1 lb smoked pulled pork I buy mine from the grocery store – just get something not sauced
- red chili flake or pink peppercorn
Directions:
Make the Soup
- Preheat oven to 400 °F. Cut the pumpkins in half and scoop out the seeds and stringy insides. Add the pumpkin, onion and apple to a baking sheet and spread evenly. Drizzle olive oil across everything, along with a few pinches of salt and pepper.
- Roast in the oven for 45-60 minutes, until pumpkin is tender. Remove from the oven and scoop all the pumpkin flesh out of the pumpkins and add to a large pot, along with the roasted apples and onions. Add the chicken stock and water and bring to a boil. Cover, reduce temperature, and simmer for another 10-15 minutes.
- Using an immersion blender, blend the soup together until smooth. Season with salt and pepper to taste.
Make the Chive Oil
- In a small pot, add 1/3 cup of olive oil and smashed garlic cloves. Place on the stove top on medium heat until it begins to look shimmery. Take care not to heat to the smoking point. Once the garlic begins to brown on the outside, remove from the pot and discard.
- Add the sage leaves and fry until crisp. Remove and set aside on a paper towel to drain. Turn off the heat and move the pot from the burner. Add the remaining olive oil to cool the oil. Let it sit for 10-15 minutes.
- In a blender, add the chives, pinch of salt, and the olive oil. Blend until smooth. Pour into a jar and set in the fridge until ready to use.
Prep the pulled pork
- In a dry nonstick pan, add the pulled pork over medium heat. Make sure to pull apart any large pieces so they're more finely shredded. Cook until crisping occurs – remove from the heat.
Plate and serve
- In a soup bowl, add a few ladles of the soup. Drizzle the chive oil around the top. Add a small amount of the pork in the center, then finish with cracked pink peppercorns or chili flake. Serve warm.
Leave A Reply
Your email address will not be published. Required fields are marked *