It’s back-to-school season and with it kicks off all things Fall...cooler weather, changing leaves, football games, and everything PUMPKIN! You’ve heard of pumpkin spice lattes, enjoyed pumpkin pie at Thanksgiving, and likely carve one every Halloween, however we take this Fall staple and create a rich, satisfying soup that’s sure to warm the soul.
Some of our Chefs use fresh pumpkins to create this decadently creamy soup for sororities and fraternities every fall and it quickly becomes a menu favorite! If you don’t have fresh pumpkins on hand, canned pumpkin will work as a substitute. Or try butternut squash for a different flavor palate altogether!
Spiced Pumpkin Soup:
1/4 cup Minced Garlic
6 large Onions, Diced
2 cup Olive Oil
5 pound Chopped Carrot
5 Large Sweet Potato, Peeled and Chopped
6 quart Chopped Fresh Pumpkin
10 quart Vegetable Stock
3 tablespoon Ground Mustard
3 tablespoon Ground Coriander 2 tablespoon Ground Nutmeg
2 quart Heavy Cream
Salt and White Pepper to Taste
1. In a large stock pot, sauté onion and garlic in oil until fragrant. Add carrot, potato and pumpkin. Stir to coat with oil.Add vegetable stock and bring to a simmer. Cover the pot and continue cooking until vegetables are tender.
2. Using and immersion blender, purée until smooth. Add seasonings and cream and repeat.
3. Serve hot with garnishment.
By College Chefs', Chef Scott Bachman