Pumpkin Soup with Basil Oil
- Prep Time 0:15
- Cook Time 0:35
- 6 Comments
As summer ends and fall begins, I am finding myself clinging to the flavors of summer (basil, tomatoes, fresh berries), while at the same time eager for the tastes of fall (pumpkin, sweet potatoes, sage). This fancy, yet uber-cheap soup melds the two perfectly: earthy pumpkin is blended with layers of flavor—sweet caramelized onions and grassy, fresh basil oil. Serve as a starter to a large meal or as a light lunch.
- 2 tbsp extra virgin olive oil Pantry
- 1 medium onion, peeled and sliced $0.50
- 3 cloves garlic, chopped Pantry
- 2 15-oz. cans unsweetened, pureed pumpkin $3
- 3/4 cup half-and-half $1.50 for a pint
- salt and pepper to taste Pantry
- 2-3 tsp Basil Oil $1 for a whole recipe
Total Cost of Ingredients $6
Heat the oil in a large, heavy-bottomed pot over low. Add the onion and garlic and allow to caramelize, 22-25 minutes, stirring very occasionally. The onions and garlic will become very soft and sweet-tasting.
To the onions and garlic add the pumpkin and 1 1/2 cups water. Stir well. Turn heat up to medium and cook until the mixture begins to bubble.
Puree the mixture, using a blender, food processor or immersion blender (use the immersion blender directly in the pot). Return soup to the pot over medium heat and add the half-and-half. Stir well and cook for another 2-3 minutes. The soup should be very creamy and fragrant. Season with salt and pepper to taste (you’ll need a fair amount of salt) and ladle into bowls or cups.
Top each bowl or cup with a drizzle of the basil oil and serve immediatley.