If you’re hosting Thanksgiving dinner at home, the side dishes and main courses are likely already decided. But what about appetizers? There are favorites like stuffed mushrooms, spinach dip and cheese plates, but don’t forget about a classic soup. A hot bowl of hearty soup is perfect, particularly if it’s a cool day or if some members of your crew spent the day at a parade or playing football.
Below are two creamy soup recipes that’ll warm the heart and get the holidays off to a good start.
Cream of Broccoli Soup
Yields 6 servings
Ingredients
- 2 Tbs. ghee
- 4 shallots roughly chopped
- 1 large yellow onion, thinly sliced
- 1½ lbs. broccoli florets or frozen broccoli
- ½ green apple, peeled and diced
- 4 Yukon gold potatoes, boiled and roughly chopped
- ½ tsp. thyme
- 32 oz. bone broth
- ½ tsp. oregano
- ½ tsp. turmeric
- 1 tsp. curry powder
- ½ tsp. cinnamon
- 13.5 oz. canned coconut milk full fat
- sea salt to taste
- black pepper to taste
- pumpkin seeds and slivered almonds, for garnish
Directions
In a large stockpot, melt ghee over medium heat.
Add the shallots and onions. Sauté until they have become softened.
Add the broccoli florets, apple, potatoes and the chicken broth. Top off with some extra broth or water if the vegetables aren’t fully covered.
Turn the heat up on a high temperature until it reaches a boil. Lower it to a simmer and cook until the vegetables are all soft. This will take 15 to 25 minutes.
Stir in the spices and let cook for another 5 minutes. Using an immersion blender or by transferring the soup into a high-speed blender pitcher, blend until everything looks smooth throughout.
Pour back into the stockpot and whisk in the canned coconut milk. Blend again to combine.
Garnish and serve. Serve warm, garnished with toasted pumpkin seeds, slivered almonds and more black pepper.
Pumpkin Soup
Yields 4 servings
Ingredients
- 1 medium yellow onion
- 3 cloves garlic
- 1 large bunch fresh thyme
- 2 Tbs. olive oil
- 1 15 oz. can pumpkin purée (about 2 cups)
- ¾ tsp. kosher salt
- ½ tsp. ground cumin
- ¼ tsp. freshly ground black pepper
- ⅛ tsp. ground ginger
- ⅛ tsp. cayenne pepper
- 2 cups low-sodium vegetable broth
- 2 Tbs. maple syrup
- 2 Tbs. heavy cream
- toasted pumpkin seeds and flaky sea salt, for garnish
Directions
Prep the ingredients. Very finely chop 1 medium yellow onion. Finely grate 3 garlic cloves. Pick the leaves from 1 large bunch fresh thyme until you have 2 tablespoons.
Cook the aromatics. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
Add the pumpkin and spices. Add the thyme, 1 15-oz. can pumpkin purée, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/8 teaspoon ground ginger, and 1/8 teaspoon cayenne pepper. Cook over medium-low heat until steaming and fragrant, about 5 minutes.
Add the vegetable broth. Add 2 cups low-sodium vegetable broth and cook, stirring constantly, for 3 to 4 minutes. (The mixture will bubble.)
Add the maple syrup and cream. Remove the pot from the heat. Add 2 tablespoons maple syrup and 2 tablespoons heavy cream, and stir to combine. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
Garnish and serve. Serve warm, garnished with toasted pumpkin seeds, flaky salt, fresh thyme leaves and more black pepper.
What are your favorite Thanksgiving dishes? Tell us on Instagram @njhomemag.