A Southern Lady's Pumpkin Soup

This past Thursday, we held a Birthday get together where Robin and I invited my parents and Evan and Amy to Dinner because my birthday was the 26th and Eve's was the 29th of September and Adam is coming up on the 14th. I decided this would be the perfect occasion to try out two new fall recipes. That day felt like the perfect fall day to make my first batch of Pumpkin soup.

I felt very gourmet with this recipe, especially when it was plated. So if you want a dish with a fall flare that will look and taste great, give it a try.

2 tbsps butter
2 tbsps olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped parsnip
1 tbsp minced garlic
2 tbsps all-purpose flour
6 cups chicken broth
3 cups pumpkin puree
1 1/2 tbsps ground cumin
1 tsp salt
1/4 tsp ground black pepper
2 cups heavy whipping cream
1/2 cup sour cream
Toasted pumpkin seeds

In a medium Ducth over, heat butter and olive oil over meadum heat until butter is melted. Add onion, carrot, parsnip, and garlic.

Cook for 12 minutes, stirring frequently, until tender. Add flour; cook. stirring constantly, for 1 minute. Add chicken broth, pumpkin puree, cumin, salt, and pepper. Reduce heat to low and cook for 10 minutes.

In the work bowl of a food processor puree pumpkin mixture, in batches if necessary, until smooth. Return pumpkin puree mixture to Dutch oven over medium heat. Add cream and sour cream, whisking until smooth. Bring to a summer for 2 minutes, or until heated. Garnish with toasted pumpkin seeds.

Funny moments from the kitchen...I had no idea what a parsnip was prior to shopping for this recipes ingredients. I thought it might be potato like and Robin thought it might be cabbage like. In reality it is more like a white carrot! So now you know if you were like me and had never seen a parsnip before.

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