Another addiction? Pumpkin. I think I just get super excited when the seasons change and we have new produce in our grocery stores. Pumpkin, of course, being the most obvious and stand out. I’ve already made two loaves of pumpkin bread. One loaf was devoured by Garrett, my brother in-law and I. The other was eaten up by 20 AWCA women who attended a coffee at my apartment Tuesday. I figured I should keep up this pumpkin party and make soup now!
In case it’s not obvious, I find most of my food inspiration from food blogs and the occasional cookbook. However, living in another country, I always have to check the ingredient list in a recipe FIRST before getting too excited. I can’t always find everything here that U.S. recipes include. For the most part, I can easily adjust a thing here or there, but sometimes I just want to follow a recipe to the tee and not think much about it.
When I found this smoky pumpkin cheddar soup, I was thrilled because the ingredient list is short and I knew I could easily find everything in my grocery store. Heck, I already had a sugar pumpkin sitting on my dining room table! The verdict? This soup is DELICIOUS! Surprisingly it’s not overly cheddar-y. You still get deep notes of pumpkin, but it’s not at all too sweet like some pumpkin soups can be. It’s creamy and luscious and perfectly paired with crusty, buttered bread for a low key dinner. I went out with the girls last night and left this soup for Garrett. He called in the morning just to tell me how AWESOME it was!
Smokey Cheddar Pumpkin Soup
adapted from Heath Christo Cooks
1 sugar pumpkin (makes about 2 cups pumpkin puree)
1 yellow onion, chopped
3 Tb butter, divided
2 cups chicken or vegetable broth
1 cup shredded cheddar cheese
dash of salt
dash of smoked paprika (I may have used regular paprika. Still great!)
To make the soup:
Preheat your oven to 350 F.
Cut your pumpkin in half and scoop out the seeds and stringy stuff. Place 1 Tb of butter in each half and sprinkle liberally with salt. Roast flesh side up on a baking sheet for about an hour until very soft. Set aside to cool.
Meanwhile, add 1 Tb of butter to a big soup pot, dump in the chopped onion and cook over medium-low heat for 5-10 minutes, until the onions are translucent.
When your pumpkin has cooled, spoon out the flesh and process in a food processor until smooth. Add pumpkin puree to your onions, along with 2 cups of broth. Stir and simmer over medium-low heat for about 5 minutes. Puree the soup with an immersion blender until smooth. Add cheddar cheese and puree again. Add smoked paprika and salt to taste.
Serve with crusty, buttered bread for dunking!