Pumpkin Soup: Because it is cold outside!

Here is another terrific contribution from FAC Jackie:

Hi Keltie,
I made pumpkin soup, here is the break-down. Hope this is something you can use!

2 cups mashed pumpkin
1/2 cup of chopped onions
a small potato chopped
2 tablespoons of butter OR some cooking oil.
3 cups soup stock either vegetable or chicken
1/2 teaspoon of salt, pepper
3 tablespoons of sugar
1/2 teaspoon of one or any combination of: nutmeg, allspice, clove, curry, cumin, turmeric.

I found that with 3 cups of stock and 2 cups of pumpkin the soup wasn’t very thick. Most other pumpkin recipes call for cream as well, but I am doing a minimal dairy diet so instead I added some potato and a couple spoonfuls of extra pumpkin.  Alternately you could use less stock and/or half and half cream added at the end of the soup making.

I am using a fresh local pumpkin. You can use canned pumpkin, it takes most of the work out of the soup but also most of the fun! So, cut your pumpkin!

Dig out the seeds and stringy pulp. Cut the walls of the pumpkin into smaller chunks.

Put the pumpkin chunks (haha) into a pan with a top/lid and fill the bottom with water. Put it in the oven at around 450 farenheit for 30-45 minutes, or until mushy and coming apart from the shell.

When it’s ready, take the chunks out of the roasting pan and peel away the outer shell of the pumpkin, mashing the inner fruit of the pumpkin in a bowl.

At the same time put the onions, potato if you’re using it, and oil/butter in a soup pot to brown.

Sweet, I have enough left over from the pumpkin to make pie-or-cookies-or-bread out of it as well!

My extras…

The pumpkin mash isn’t really smooth enough for my tastes and since I don’t have fancy culinary appliances I am going to put the mash and the onions and potato in the blender together on puree…
Put the puree back into the soup pot and heat on low while you stir in the salt, pepper, sugar and any of the afore-mentioned spices you choose into it.

Turn the heat up to about ‘4’ or just below medium heat while you slowly pour the soup stock in.

Stir together on medium-ish heat but do not let it boil! Time for a taste test…


Pumpkin Soup!  Eat with brea, or in a bread or squash bowl. I had some for supper and then froze the rest!


2 thoughts on “Pumpkin Soup: Because it is cold outside!

  1. Hi Jackie, When I was vegan I put a few tablespoons of nutritional yeast in my squash soup for that buttery flavour and some added vitamins and protein!

  2. Pingback: For the love of…soup! | Adventures in Local Food

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