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harvest soup

charbsbeach avatar
Recipe by
Gail Charbonneau
@charbsbeach
The Villages, FL

I have a good friend that lives in New Jersey. She makes this soup every fall and was nice enough to share it with me. Now I also make it every fall.

yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For harvest soup

  • 4 Tbsp
    butter
  • 1/2 md
    onion, minced
  • 2
    shallots, minced
  • 1 stalk
    celery, minced
  • 1
    carrot, peeled and minced
  • 2 c
    canned pumpkin
  • 2 c
    chicken broth
  • 1 c
    half and half
  • 1/2 c
    heavy cream
  • 1/4 c
    orange juice
  • 1/4 c
    chardonnay
  • 3/4 tsp
    salt
  • 2 dash
    hot red pepper sauce
  • 1 c
    sour cream
  • 1 tsp
    fresh chives, chopped
  • 2 tsp
    orange zest, grated

How To Make harvest soup

  • 1
    Heat butter in saucepan over medium heat. Add onions, shallots, celery and carrot. Cook, stirring constantly, until softened,, about 7 minutes. Stir in pumpkin and chicken broth and simmer uncovered 10 minutes.
  • 2
    Transfer to blender or food processor and puree until smooth. (I used an emersion blender). Return to saucepan. Stir in half & half, cream, orange juice and chardonnay. Heat until lightly boiling. Reduce heat and simmer uncovered for 10 minutes.
  • 3
    Meanwhile combine sour cream, chives and orange zest in a small bowl. Season soup to taste with salt and hot red pepper sauce.. Top each serving with a dollop of sour cream mixture.
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