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Smoky Pumpkin Cheddar Soup

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Smoky Pumpkin Cheddar Soup I’m writing this fresh off a plane from New York and I am having this really weird experience, where I feel like my body is still on the airplane. Like I am that annoying person that always get motion sickness, and has to ride in the front seat and can’t go on boats or trains or roller coasters. But this seems to be really bad. Is it vertigo? I’m not sure that is even a real thing, but something weird is happening! Doctors?? I was there by myself, which anyone who is a mom knows is a totally amazing thing. When you get to the airport you feel like your naked. How could I possibly only be carrying a purse? I then proceeded to land on Sunday evening and fall asleep at 7pm and not wake up for TWELVE HOURS!!! that has not happened in at least 6 years (which was when I got pregnant with Pia). I can’t even remember anything before that, except I think I used to sleep a lot? But I definitely know that has not happened any time in the last 6 years. Definitely not. Smoky Pumpkin Cheddar Soup Maybe I’m just getting old. Maybe that is all it is. The sleeping, the vertigo? Like how I can’t bend down without grunting or my knees cracking or flashing my muffin top. Ugh. Maybe I will consider taking up exercising. I am also freaking out that I might need glasses all of the sudden… Smoky Pumpkin Cheddar Soup Anyways, as I went to go make dinner and realized that the contents of the refrigerator were swimming in front of my eyes and that I wasn’t going to attempt to chop with sharp knives or turn on a nice hot flame, I checked the freezer. Smoky Pumpkin Cheddar Soup I just about cried I was so happy to see this incredible Smoky Pumpkin Cheddar Soup. I made a double batch last week and it was a wonderful soup that I was shocked to find Pia slurping down with a straw strait from the bowl! (So it is kid approved.) I am heating up a big pot right now and the smell is fantastic! I love pumpkin soup, but the sharp white cheddar and the smoked paprika give it a whole new depth of flavor. I feel like it would be incredible with some of this Cheddar Onion Monkey Bread to sop up the extra soup. If you want to make it, this is what you do: To roast the pumpkin, preheat the oven to 350 degrees. Split the pumpkin and scoop out the seeds. Put 1 tablespoon of butter on each half and sprinkle with kosher salt. Smoky Pumpkin Cheddar Soup Roast the pumpkin for 1 hour until soft, tender and golden. Smoky Pumpkin Cheddar Soup Let the pumpkin cool and then get rid of the skin and puree the pumpkin flesh. Set aside. Smoky Pumpkin Cheddar Soup Smoky Pumpkin Cheddar Soup In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the squash puree and stir together well with the onions and butter. Smoky Pumpkin Cheddar Soup Add the chicken stock and stir well. Simmer about 5 minutes over medium-low heat. Smoky Pumpkin Cheddar Soup Puree the soup with an immersion blender until very smooth. Add the cheddar cheese and puree until smooth. Smoky Pumpkin Cheddar Soup Season to taste with kosher salt and smoked paprika. Smoky Pumpkin Cheddar Soup Reheat and serve up, garnishing with the extra cheddar and thinly sliced green onions. Smoky Pumpkin Cheddar Soup

Recipe: Smoky Pumpkin Cheddar Soup

Ingredients

  • -1 Tablespoon butter
  • -1 yellow onion, rough chopped
  • -4 cups Roasted Pumpkin Puree
  • -4 cups chicken broth
  • -2 cups shredded white cheddar, (plus more for garnish)
  • -½ teaspoon smoked paprika
  • -kosher salt to taste
  • -thinly sliced green onions for garnish
  • Roasted Pumpkin:
  • -1 sugar pumpkin
  • -2 Tablespoons butter
  • -Kosher salt

Instructions

  1. 1. To roast the pumpkin, preheat the oven to 350 degrees. Split the pumpkin and scoop out the seeds. Put 1 tablespoon of butter on each half and sprinkle with kosher salt.
  2. 2. Roast the pumpkin for 1 hour until soft, tender and golden. Let the pumpkin cool and then get rid of the skin and puree the pumpkin flesh. Set aside.
  3. 3. In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
  4. 4. Add the squash puree and stir together well with the onions and butter.
  5. 5. Add the chicken stock and stir well. Simmer about 5 minutes over medium-low heat.
  6. 6. Puree the soup with an immersion blender until very smooth. Add the cheddar cheese and puree until smooth.
  7. 7. Season to taste with kosher salt and smoked paprika.
  8. 8. Reheat and serve up, garnishing with the extra cheddar and thinly sliced green onions.

Preparation time: 15 minute(s) Cooking time: 1 hour(s) 25 minute(s)

Number of servings (yield): 4

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27 Comments

  1. Wow does this look terrific. Interesting combination of flavors.

  2. Love the sound of this soup! It’s so perfect for fall!

  3. Jan says:

    Yes, there is something called Vertigo and it is as real as it gets! Fortunately, it is treatable with specific exercises. If it continues, call your doctor. Your soup looks absolutely wonderful, but don’t fall into it!!!

    • lol! I kept my face dry Jan! Thanks so much :)

  4. Vicki B says:

    What a fantastic soup to make with all the wonderful sugar pumpkins in the stores right now. And vertigo is very real. Or your ear may have issues from the flight. Either way, it should be checked out if you still have it.You might need an antibiotic or other med.

    • Thanks Vicki. Yes- I think it is a little bettre after sleeping on it- but i haven’t had an “inner ear infection” aka: vertigo since I was a teenager. Not cool at all!

  5. Heather – So sorry to hear you’re not feeling 100% Definitely get checked out as my mom had an inner ear thing that was a pain to deal with and started with vertigo. Anyway, take care and eat up that delicious sounding soup!

    • oooh yikes! Thanks Aida- I will get it checked out.

  6. You have the best pumpkin recipes I have seen this season. Very creative. What kind of pumpkin do you use to bake with? There are so many to choose from at the market!

    • Jaynie- thank you so much! I use sugar pumpkin for all of my roasted pumpkin recipes- they are the most managable to work with by far. However- I am always kicking myself for not branching out and trying other types of squash!

  7. Laura Wilson says:

    Heather, it sounds like you have a sinus or inner ear infection. I get vertigo in the spring for a few weeks and I HATE it. I take care of it by using antihistamines and a steroid nose spray that I get from my handsome doctor husband. It works well. So call your doc and get this taken care of so you will know what to do next time. All the steam from that yummy soup will help, I am sure! P.S. I am that person who cannot ride roller coasters or sit in the back seat of a car.

    • Laura, A handsome Dr husband sounds like a great and very convenient thing to have! OK- I will look into this for sure.

  8. Lucy Lean says:

    This soup looks really good – sorry to hear you are feeling weird – perhaps it’s a NY hangover?! Or jet-lag? Or just your body missing all that extra sleep? Hope you feel better and if it continues get yourself checked out – you could have vertigo.

    • thanks Lucy! I like the NY hangover theory!

  9. This looks amazing! I will be trying this, for sure!

  10. Eileen says:

    This soup sounds so good! I could definitely do with some roasted squash in any form right about now. :)

  11. Soupista says:

    Funny, but I feel that way too … but I am recovering from a concussion! Comforting soup sounds really good.

  12. Whoa. I am adding this to my “Must Make Soon” list. I love the use of pumpkin and cheddar together. Yum!

  13. susan says:

    I love that you use fresh squash in your soup! what a great flavor combo!

  14. Michelle in VA says:

    Would it be crazy to use canned pumpkin? What about butternut squash? As long as I aim for about 4 cups of puree?

    (I get plane sick too sometimes … NO FUN)