Description
This rich and creamy Pumpkin Soup Shooter recipe is a comforting appetizer or light meal that combines tender potatoes, carrots, and aromatic herbs in a velvety broth. Enhanced with butter, milk, and a touch of chicken bouillon, this soup balances smooth texture with subtle hints of thyme and parsley, perfect for serving in small portions or alongside crusty bread.
Ingredients
Scale
Main Ingredients
- 1/4 cup butter
- 1 large onion, chopped
- 6 potatoes, peeled and diced
- 2 carrots, diced
- 3 cups water
- 2 tbsp chicken bouillon powder
- Ground black pepper, to taste
- 3 tbsp all-purpose flour
- 3 cups milk
- 1 tbsp dried parsley
- 1/4 tsp dried thyme
Instructions
- Sauté the onions: In a large pot, melt butter over medium heat. Add the chopped onion and sauté until soft and fragrant, releasing its natural sweetness.
- Cook the vegetables: Add the diced potatoes and carrots to the pot along with 3 cups of water and 2 tablespoons of chicken bouillon powder. Bring the mixture to a boil, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
- Prepare the thickening mixture: In a small bowl, whisk the 3 tablespoons of all-purpose flour into 3 cups of milk until smooth, making sure there are no lumps.
- Add the milk mixture: Slowly pour the milk and flour mixture into the pot with the vegetables, stirring constantly to incorporate and avoid lumps.
- Season and thicken: Add 1 tablespoon dried parsley, 1/4 teaspoon dried thyme, and ground black pepper to taste. Simmer the soup for an additional 10 minutes, stirring frequently, until it thickens to a creamy consistency.
- Adjust seasoning and serve: Taste the soup and adjust seasoning if necessary. Serve the hot pumpkin soup in small shooter glasses or bowls, ideally accompanied by crusty bread for dipping.
- Optional twists: For extra heartiness, add cooked crumbled bacon or ham. For a cheesier version, stir in shredded cheese. To change texture, blend part of the soup for creaminess while leaving some chunks intact.
Notes
- Using chicken bouillon powder adds depth to the broth, but vegetable bouillon can be used for a vegetarian variation.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free thickener like cornstarch or rice flour.
- Whole milk provides creaminess, but you can substitute with a lower-fat milk or a plant-based milk for lighter or dairy-free alternatives.
- Blending part of the soup creates a delightfully creamy texture while retaining some chunkiness for mouthfeel.
- Serve immediately after cooking for best flavor and texture; leftovers can be refrigerated and gently reheated.
