Watch on YouTube | You're Watching Episode: 470
More Laura in the Kitchen Recipes:
Serves 4-6 six with a small appetite and 4 with a large appetitePrep time: 5 mins
Cook time: 25 mins
1 Large Onion, chopped
1 Tbsp of Olive Oil
2 Stalks of Celery, chopped
1 Carrot, peeled and chopped
2 tsp of Ground Sage
1 tsp of Fresh Thyme
2 cups of Pure Pumpkin Puree, store bought or homemade
3 cups of Chicken Stock
ľ cup of Heavy Cream
Salt and Pepper, to taste
1) Add the oil in a large soup pot thatís been preheated to medium heat, add the onions, carrots and celery and let them cook for 5 to 7 minutes or until translucent.
2) Add the chicken stock, pumpkin puree, thyme and sage and let the mixture come to a boil, turn the heat to medium-low and let it simmer fr 15 minutes.
3) Puree the soup ether in batches in a blender or using an immersion blender.
4) Add the cream, season with salt and pepper and cook for just 2 more minutes, just long enough to warm up the cream.
Serve with some croutons if you like.