Do you have a favorite fall recipe? Mine is a creamy pumpkin soup recipe, gifted to me by a friend. When I say gifted, this recipe is a gem! I had never tried pumpkin soup until my friend gave this recipe. I'm glad she did! It's so yummy, it's become one of my favorite fall recipes. I make it yearly! (sometimes twice!).
Last week, I had the chance to attend a Hood Meal Makeover cooking class featuring Hood Sour Cream. I joined food bloggers at AMG Catering in Wilton, Connecticut to learn how to incorporate sour cream into main dishes.
Chef Alison Grace and AMG Event Coordinator Olivia Savarese, guided us through three recipes. We made Pork Chops with Sage & Sour Cream Sauce, Portobello mushroom & Kale Stroganoff, and Tarragon Mustard Chicken with Sour Cream. All the dishes were delightful, and had that tangy sour cream flavor! (I love sour cream!).
Our two personal chefs also taught us some kitchen tricks for easier dinners, like:
- Buy peeled garlic in bulk to avoid the mess of peeling garlic skin. If you're worried about it going bad before you can use it, roast it in oil to preserve it.
- Create a "S'Peppa" salt and pepper mix for easy seasoning (3:1 ration of salt to pepper!).
- Make your own oil blend for burn-free sauteeing: Coconut + Olive in a 90/10 percent ratio works well. Or other high-smoke point oil with just ten percent olive oil. Olive oil burns too quickly - save that green-gold goodness for finishing!
Creamy Pumpkin Soup Using Sour Cream
Several ideas came to mind, but then I remembered I was making my delicious pumpkin soup this weekend. Typically, I thicken the soup with light cream, but I decided why not use sour cream? Although the fat content between sour cream and light cream are relatively the same, I added six grams of protein using sour cream!
Also, by switching to sour cream, the soup had an added tangy flavor that improved the orignal ! The citrus peel and ginger give it bright notes of flavor, but it's the sour cream that adds a final flourish!
If you have sugar pumpkins in the house right now, grab them and make this yummy soup!
Creamy Pumpkin Soup Recipe for Fall
Ingredients
Method
- Peel and seed pumpkin and cut into 1" cubes.
- Melt butter in large pot, add onion and garlic and cook over med-low heat until transparent.
- Add pumpkin cubes and toss with onion, cook 2-3 minutes.
- Add water and bouillon cubes, bring to a boil.
- Immediately add salt, pepper, ginger, bay leaf, lemon juice, orange zest, then reduce heat to simmer.
- Gently simmer over low heat, mostly covered for 20 minutes. Stir occasionally.
- Remove from heat. Discard zest and bay leaf. Cool soup slightly.
- Process with handheld food processor (keep blade at the bottom of pan to avoid hot splatters)
- Remove ½ cup soup, and blend with milk and sour cream. Gently add back to the rest of soup, stirring constantly so cream does not curdle.
- Reheat gently before serving. Do not let come to a boil again.
- Garnish with snipped green onions and a dollop of sour cream!
What favorite dinner recipe could you makeover with sour cream?
This is a partnered post with Hood and I received compensation for sharing. All opinions are my own.
Looks delicious! I use sour cream in soup all the time!! Pinning! It was great to meet you the other day!
Looks delicious! I use sour cream in soup all the time!! Pinning! It was great to meet you the other day!
Oh gosh, Julie. This looks amazing. Can I just scoot down for lunch? I love the idea of the pumpkin and sour cream. I bet it's decadent!
Oh gosh, Julie. This looks amazing. Can I just scoot down for lunch? I love the idea of the pumpkin and sour cream. I bet it's decadent!
Hi Julie. Do you know if this would taste right if canned pumpkin was used?
Hi Julie. Do you know if this would taste right if canned pumpkin was used?