Pumpkin Soup with Crispy Walnuts

This is based on a recipe in Jacques Pépin’s Fast Food My Way. It is a great quick meal. We always have chicken stock and cooked pumpkin in the freezer (in the autumn I buy pumpkins and roast them and save the pulp in the freezer). Tonight I was able to throw together dinner in around a half hour after getting home from an event at church, even with the stock and the pumpkin still being in the freezer (they just take a little longer to cook).

If you have crispy walnuts, then use them. In a pinch (less healthy), you can toast walnuts with a little salt and cayenne in the oven at 350 for 10 minutes.

1 1/2 Tbsp. extra virgin olive oil
1 small onion, chopped
1 cup celery, chopped
2 cloves garlic, crushed
4 cups chicken stock
2 cups cooked pumpkin (15 oz can)
1 tsp Celtic sea salt
1 tsp black pepper
1 tsp paprika
1 tsp thyme
(pinch saffron, if you have it and want to splurge. We didn’t do this, but after tasting the soup, we thought it would be excellent in there)
1 1/2 Tbsp butter or coconut oil

Cook celery, onion, and garlic in the olive oil until soft but not brown. Add chicken stock, salt, and pepper. Bring to a boil and boil for about 6-8 minutes, then add the pumpkin. Bring to a boil again and boil for 5 minutes (if pumpkin is frozen, wait until it’s thawed and cook for 5 additional minutes). Puree soup in a blender or food processor and return to heat. Add butter or coconut oil and heat until melted and incorporated. Top with the crispy walnuts (about 5 per bowl).

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2 Responses to “Pumpkin Soup with Crispy Walnuts”

  1. Menu Plan Monday – Week of 12/14/2009 « Cooking without almost everything Says:

    […] Saturday – Pumpkin Soup […]

  2. Meal Planning Monday – Week of 10/04/10 « Cooking without almost everything Says:

    […] Thursday – Pumpkin Soup […]

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