One thing I love most about fall is the cooking and eating of fall veggies. I have to admit, I am a winter vegetable kind of girl. Brussels sprouts,cabbage,beets,sweet potatoes,squash and pumpkins. Maybe it’s my eastern European heritage, but I love all of them. Especially as this Sour Cream Roasted Pumpkin Soup. Pumpkins are one of those veggies that does well both sweet and savory, it’s not just for pie or lattes!
What I love most about this Roasted pumpkin soup with sour cream recipe is it really highlights the savory part of the pumpkin and it uses pre-made, store bought sausages, so it’s even easier!
This is a mish-mosh recipe of different pumpkin soup recipes I’ve tried. The weirdest and best thing is the maple syrup.
When you pour it in, it feels a bit like an Elf moment (which is one of my favorite movies ever.) and really wrong, but it really does add some great depth to the soup and cuts an acidity.
Make sure you use real maple syrup too, not the stuff with corn syrup.
store bought chicken and kale sausages pre-cooked and diced. About 6.
1 medium pumpkin roasted or approximately 4-5 cups of roasted pumpkin.
1 1/2 quarts of chicken stock
1/2 cup grated Parmesan cheese
2 TBSP french thyme
2 TBSP sage
1/2 cup of amazing maple syrup like from here
salt to taste
pepper to taste
2 TBSP sour cream to finish each bowl
Prepare your pumpkin by cutting it in half, scooping out the seeds, coating it with cooking oil and roasting it on a sheet pan at 400 degrees until soft and slightly roasted on the edge. Let cool.
Blend cooled pumpkin with chicken stock until smooth with either an immersion blender, or regular blender until smooth.
Add to soup pit and heat to simmer, stirring occasionally adding: Parmesan cheese, thyme, sage, syrup, salt, pepper. Add more or less stick to soup depending on consistence. It should have a velvety creamy texture and not be to “soupy”.
Add diced,cooked chicken sausage. Simmer soup on low/medium for approximately 45 min to an hour to incorporate flavors, carefully stirring to prevent burning.
Once the soup is finished, serve and add a dollop of sour cream to bowl and stir in. The sour cream adds a creamy, smooth tang.
This is so yummy and savory, and it’s even better the next day once the flavors have had a chance to mingle and to seep into each other overnight.
I hope you enjoy!
If you love roasted foods, you’ll love this garden to table roasted potato video.