Pumpkin Soup

This month’s potluck was the first Fall potluck.  I signed up for soup.  Pumpkin soup is the obvious choice for October and had the added benefit of using a few items from my overfull freezers.  Part of the pumpkin was from 2011 and part from 2010. Gotta love a Food Saver. Then two bags of chicken stock.  So that’s four bags out of the freezers. A small dent in the cache, but a dent nonetheless.

A pureed soup is both easy and a pain in the butt.  It’s easy in that you basically just put all the ingredients in a pot and cook them until they get soft.  It’s a pain in that you have to run it through the blender in small batches.  It’s also easy in that there’s not exactly a recipe.  I used the pumpkin, a carrot, an apple, an onion and some wild ginger in with the chicken stock.  That’s what I had in the vegetable drawer.   Feel free to use vegetable stock if you’re going for a vegetarian soup.  It’s a pain in that you have to have a second pot to put the puree in as you work the batches through the blender.

Here’s the key to using fresh pumpkin.  Cut the top and scoop out all the gunk just like you do for carving your Halloween pumpkin.  Set the top back on slightly askew and roast it in a 350 degree oven until a fork goes in easily.  Once the whole pumpkin is roasted and cooled, the rind will basically fall away.  It’s much easier than trying to cut the rind away from raw pumpkin.

Pumpkin on its own is kind of a neutral flavor.  (If you’re using canned pumpkin be sure you get the plain pumpkin and not the pie filling).  When you add apple and carrot you add a little sweetness.  I also add a little brown sugar for that.  The ginger adds a little bite.  Wild ginger is milder than the ginger you get in the grocery store so you can add a little extra.  If you want a little extra bite throw in some cayenne.  You’ll feel the ginger on your tongue just a little and the cayenne at the back of your throat.  Then add a little salt for balance.  A little cream makes it taste and feel richer than you expect.

This soup was a hit with 3 of the 4 of us at potluck.  Our fourth generally doesn’t care for pumpkin.  The flavors are more complex than you might think.  And overall it’s pretty healthy.  Lots of good vitamins from the pumpkin and little enough cream that it doesn’t ruin the health benefit.  It makes a perfectly good meal all by itself in my opinion and it’s even better the next day.  The perfect Fall food.

For those of your getting ready for Hurricane Sandy and the accompanying “Frankenstorm” this would be great to have around!

Good? So good.
Easy? Kinda.
Good for company? Absolutely.
Special shopping? Nope. Just be sure to get a baking pumpkin.

Pumpkin Soup


3 C mashed pumpkin
3 C chicken or vegetable stock
½ large onion, diced
1 apple, cored, peeled and diced (I used Honeycrisp)
1 carrot, peeled and diced
1 T minced fresh ginger
½ T brown sugar
¼ t salt
¼ t cayenne (more or less to taste)
¼ t white pepper
½ C heavy cream


Simmer pumpkin, apple, onion, carrot and ginger in the chicken stock until the vegetables are soft. Ladle a small amount of the vegetable mixture into a blender. Put the top on and hold down with a kitchen towel. Puree until smooth. Put the puree in a clean pot or large bowl. Repeat until all of the vegetables have been pureed. Add a little water if needed to get a smooth mixture. Be careful not to make the puree runny.

Return all of the puree to the soup pot. Stir in cream. Simmer 2-3 minutes. Adjust seasonings to taste.


One Response to “Pumpkin Soup”

  1. Brandy Says:

    Yummiest soup ever!!!!!!

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