Pumpkin Soup with Blue Toast

During our restaurant days, I bought up the rest of a pumpkin patch every year after Halloween so we could continue to make pumpkin pies until spring. I still buy pumpkins every fall, although not on quite such a grand scale. I cook them and freeze the puree. So when I saw this recipe at Whole Foods Market, it seemed like a natural.

 

Pumpkin Soup with Blue Toast
Print Recipe
Servings
6
Servings
6
Pumpkin Soup with Blue Toast
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In large saucepan, melt butter. Add onions, celery, celery, carrots and shallot. Saute until onions are soft.
  2. Add pumpkin, broth and water. Cook until vegetables are tender.
  3. Puree in a blender or processor. Return to pan and add thyme, cream, salt and pepper. Reheat without boiling.
  4. Slice French bread and broil until golden and crisped. Sprinkle with blue cheese. Serve soup with toasts floating on top.
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