Thursday, September 17, 2009

Pumpkin Soup

Autumn is the time to cook up recipes that use harvest vegetables and are homey and soothing to the taste.
Pumpkin soup is one such recipe that can become an autumn favorite.
Here's are a few variations of it:

For a thick cream soup:
1/2 cup of half and half
2 cups of mashed cooked pumpkin. You can use canned pumpkin just be sure it has no spices or sugar in it.
1 tsp of sea salt
1Tablespoon of sugar
1/4 tsp nutmeg
1/4 tsp black pepper
3 cups of good chicken broth... use a flavorful kind or make your own. Be sure its nice a chickeny .
3Tbs of butter
1/2 cup of yellow onion, chopped

Saute the onions in some of the butter , as they become transparent, add your pumpkin and heat through a bit.
Now add all your spices and pour in the broth while stirring.
Don't let this boil up. Keep it simmering to heat it and meld the flavors.
When just about to serve, add the half and half cream and stir through.

Spanish Pumpkin Soup :

1 tsp ground cumin
½ tsp chili powder
½ tsp ground coriander
1/8 tsp ground nutmeg
salt and pepper to taste
1 can (15oz) pumpkin(spice free!)
1 cup whipping or heavy cream
3 Tbls of dark brown sugar
3 cups of chicken broth or stock

Mix the broth and cream in a pan and heat to very hot...almost boiling.
Stir in the pumpkin and the sugar and spices and simmer low til flavors mix from the heat.
Soup should thicken from the pumpkin . Simmer about 10 minutes or so.
Season off heat with salt and pepper.
Garnish with grated cheese. Cheddar is nice.



  1. I'm a bit confused here.... do you use Parev chicken stock? Sounds like you're mixing the chicken stock with the cream and butter.

  2. The recipe needs adjusting.
    I use a soy based plain yogurt and milk instead of the cream when making this.
    I should have clarified that as i have in all the other recipes.
    For non-Jews the recipe is fine as it is.

  3. Cool, thanks for posting this. Gonna try it tonight.