Pumpkin Soup with Crispy Shallots
Prep time
Cook time
Total time
Serves: 2
  • 1 large shallot, thinly sliced
  • 2 tablespoons olive oil
  • 1 container Knorr Homestyle Stock + 1½ to 2 cups of water (or just 1½ to 2 cups chicken stock)
  • 1½ cups pure pumpkin puree
  • 1 teaspoon fresh thyme or rosemary, minced
  • ¼ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon freshly grated nutmeg
  • 1 tablespoon creme fraiche or sour cream (optional)
  1. In your soup pot, heat your olive oil over medium heat and add in your thinly sliced shallots. Cook, stirring often, until crispy, about 10 minutes. Remove half of the crispy shallots to a plate lined with paper towels to drain, and add your Knorr Homestyle Stock or chicken stock to the pot, along with your pumpkin puree, thyme or rosemary, salt, pepper, ginger, and nutmeg. Whisk to combine and bring to a boil. Once boiling, you can puree the soup, if you like, with an immersion blender or a food processor, for a smoother texture, but it is not necessary. Whisk in the creme fraiche or sour cream, if you are using it.
  2. Taste your soup and add more salt or pepper as necessary. Spoon into your bowls and top with a few crispy shallots. Serve with a side of crusty bread and enjoy.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2011/11/29/pumpkin-soup-with-crispy-shallots/