Day 5 of 30 Soups in 30 Days...
This is an old family recipe that I remember eating at nearly every holiday. I think we ate it as kids only to get the toppings, and I probably ate just enough soup to hold all the popcorn, cheese, and sunflower seeds together; but now we adore this soup by itself and yes, we still eat it at nearly every holiday. The only thing I've changed is adding the chipotle; however, this soup is just as good without it.
By the way, don't cringe at the thought of popcorn in your soup until you try it...
This is an old family recipe that I remember eating at nearly every holiday. I think we ate it as kids only to get the toppings, and I probably ate just enough soup to hold all the popcorn, cheese, and sunflower seeds together; but now we adore this soup by itself and yes, we still eat it at nearly every holiday. The only thing I've changed is adding the chipotle; however, this soup is just as good without it.
By the way, don't cringe at the thought of popcorn in your soup until you try it...
Serves 4-6
INGREDIENTS:
½ cup chopped onion
½ cup diced celery
1T butter
3 cups chicken broth (or vegetable broth, to keep this vegetarian)
1 medium potato, peeled and diced
1 cup canned pumpkin or fresh pumpkin, roasted and pureed
1 chipotle pepper (but this may be omitted! We actually prefer this soup without it)
Salt and pepper
Nutmeg to taste
2/3 cup half & half
ADD-INS
popped popcorn (no, seriously)
crumbled bacon
goldfish crackers
chopped scallions
sunflower seeds
chopped parsley
shredded cheddar
INSTRUCTIONS:
**NOTE** The best part about this soup is the toppings. Place each topping in a separate bowl, and allow everyone to add his or her own.
INGREDIENTS:
½ cup chopped onion
½ cup diced celery
1T butter
3 cups chicken broth (or vegetable broth, to keep this vegetarian)
1 medium potato, peeled and diced
1 cup canned pumpkin or fresh pumpkin, roasted and pureed
1 chipotle pepper (but this may be omitted! We actually prefer this soup without it)
Salt and pepper
Nutmeg to taste
2/3 cup half & half
ADD-INS
popped popcorn (no, seriously)
crumbled bacon
goldfish crackers
chopped scallions
sunflower seeds
chopped parsley
shredded cheddar
INSTRUCTIONS:
- Saute onion and celery in butter until limp but not browned.
- Add chicken broth, potato, pumpkin, and chipotle, if using. Bring to boil, then simmer, covered, until potatoes are tender, about 20 minutes.
- Blend with an immersion blender, or regular blender (you’ll have to do it in batches in a regular blender) until smooth.
- Season soup with salt, pepper, and nutmeg.
- Stir in half & half, and reheat just to a simmer.
**NOTE** The best part about this soup is the toppings. Place each topping in a separate bowl, and allow everyone to add his or her own.