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Nov 17, 2004 05:57 AM

Thanksgiving Soup

  • k

Happy Turkey Day to all chowhounds. Any body have a good soup recipe for Thanksgiving??? I usually make either a cream of asparagus soup or a curried carrot soup, I am bored of them after so many years. Maybe a roasted pumpkin, or something interesting like that???? Any suggestions???? Thanks and have a great Thanksgiving!!!!!!!!!!!!!!!!!!!

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  1. Actually, I prefer the curried cream soups with ham for Christmas. For Thanksgiving, given the heaviness of the meal, I prefer to go with something very light and sprightly as a contrast to the coming attractions. Like a wonton soup (you can even buy frozen wontons of your choice at Asian markets), with a homemade meat broth of your choice (either the classic pork or chicken, or a mixture of oxtails, veal bits, a turkey wing), some chinese sausage, ginger and scallions. The wontons would delight the palate with their slithery texture, but are reasonably light, and the broth would whet the appetite rather than sate it.

    1. a
      Alexandra Halsey

      I make a baked squash soup (butternut and acorn) from the Silver Palate New Basics Cookbook. It's easy and tastes great. If you're interested I'll paraphrase and post on the board, or I can email you the recipe.


      1. In the past I have made a Butternut Squash Soup with Cider Cream that I found in Bon Appetit. It has always gotten rave reviews.


        1. c
          Caitlin Wheeler

          I've posted it before and I'll post it again. This recipe is my absolutely favorite winter soup, with the caveat that I use Thai red curry paste in place of the curry powder (it's phenomenally better that way). It has great flavor without the excessive sweetness that some squash soups have (IMO, squash is already sweet. Why add more sweeteners, like maple syrup, etc. unless you're making dessert?). It's very easy, doesn't require a lot of prep work, and can be made ahead. I usually skip the frizzled leeks, and just drizzle a bit of cream over the top, or if I want to get campy, use some Durkee's French Fried Onions.


          3 Replies
          1. re: Caitlin Wheeler

            Do you use the curry paste 1:1 with the curry powder amount? I tried the recipe, and found it a little sweet,(!!!) I know, surprising, cuz there was no apple or sugar...I think I'd try it again, but lose the carrot, and maybe sub a turnip...It needed a little more earthiness, I thought.


            1. re: galleygirl

              I made this one, with the curry paste substitution, and it was great -- quite spicy, not really sweet at all. Is it possible you overcooked the leeks and caramelized them?

              1. re: galleygirl

                We made this one this year -- it's a little sweet, but perhaps not as cloying as butternut squash.

                One thing that's nice about it is that although it's very thick and rich, there's no milk or cream. In fact, it could easily be made vegan by using all oil to sautee the onions, instead of part butter/part oil.


            2. I don't remember where I got the recipe for this lovely chestnut soup, but it just might be what you're looking for... I don't roast the chestnuts for the garnish myself, but use the ones in the jar from Williams Sonoma.

              Chestnut Soup

              ½ cup minced celery
              ½ cup minced onion
              1 stick (½ cup) unsalted butter
              ¼ cup all-purpose flour
              8 cups chicken broth
              15-oz. can unsweetened chestnut purée
              ½ cup heavy cream
              ¼ cup Frangelico
              freshly ground white pepper to taste
              ½ cup crème fraîche for garnish, if desired
              10 chestnuts, roasted and chopped for garnish if desired

              In a kettle, cook the celery and the onion in the butter over moderately low heat, stirring until the vegetables are softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth and simmer the mixture, stirring occasionally, for 30 minutes. Whisk in the chestnut purée and simmer the soup for 5 minutes. Stir in the heavy cream and Frangelico, simmer the soup for 1 minute, and stir in salt and pepper to taste. Ladle the soup into bowls and garnish it with the crème fraîche and the roasted chestnuts. Makes about 12 cups, serving 8 to 10.