Marbled Pumpkin, Celery, Walnut and Raisin Soup with Salted Butter Recipe

Ingredients

• 1 small pumpkin, peeled and chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1/4 cup chopped walnuts
• 1/4 cup raisins
• 2 tbsp. salted butter
• Salt and pepper to taste

Instructions

1. In a large pot, sauté the onion, garlic and celery in one tablespoon of butter until softened.
2. Add the chopped pumpkin and broth to the pot. Season with salt and pepper and bring to a boil. Reduce heat and let simmer for 20-25 minutes or until the pumpkin is tender.
3. While the soup is cooking, dry roast the chopped walnuts in a small pan until fragrant. Set aside.
4. Sauté the raisins in one tablespoon of butter for two minutes until they plump up. Set aside.
5. Using a hand-held blender or food processor, purée the soup until smooth. Return the pot to the heat and stir in the heavy cream. Continue cooking on low heat until the soup is heated through.
6. To serve, ladle the soup into bowls and drizzle with salted butter. Create swirls or “marbles” on the surface of the soup with a spoon. Sprinkle the soup with roasted walnuts and raisins.

Verdict

This Marbled Pumpkin, Celery, Walnut and Raisin Soup with Salted Butter is the perfect warm and comforting autumn soup. The pumpkin and celery base creates a creamy and savory base that pairs well with the sweet and nutty flavors from the walnuts and raisins. The salted butter adds a perfect touch of richness and depth of flavor to the soup.

Serving Suggestions

Serve this delicious soup with some crusty bread or a side salad for a complete meal. It also makes a great appetizer for a fall dinner party. Enjoy!