Pumpkin Soup Recipe!


Fall, how I love thee. My favorite time of year, the crispness of fall weather (okay, maybe it’s been more summery than crisp in Ohio this particular fall. Nonetheless…) leaves me with a need for hot apple cider and pumpkin-everything.

One of my favorite fall-time meals is pumpkin soup. This recipe is so versatile that its savory or sweet levels can be easily adjusted bowl-by-bowl (I prefer a sweeter soup, while the mister prefers savory), making it a household favorite here!

What you need:

3-4 pie pumpkins, roasted until soft (350 degrees for approximately 45 minutes if they are whole)
6-8 cups of chicken broth
1 whole onion, chopped
several garlic cloves (to taste), crushed

Add to taste (on a bowl-by-bowl basis):
Heavy cream
Maple syrup
Pumpkin spices

Clean out the guts of the pumpkin. Reserve the seeds from the pumpkins to clean and roast as the soup cooks. They add a nice crunch to bite into in this completely-pureed soup.

(Helpful hint: if you transfer the gunk to a large bowl of water, the seeds will float while most of the gunk will sink, making it easier to separate seeds for roasting)

1. In a large stock pot, sauté the onions and garlic.
2. Add 6 cups of chicken broth. Reserve the remaining 2 cups to adjust soup consistency at the end.
3. Add pumpkin and simmer, breaking the pumpkin down as you stir.
4. Puree the soup in a blender. You’ll have to do this in batches, so pour the pureed soup into a bowl until stock pot is empty. Then, return the soup to pot.
5. If consistency is too thick (remember that you will add cream before serving to thin it, but if it is far too thick, you’ll want to thin it out now, too. It all depends on the size of your pumpkins).
6. Once it is back up to temperature, it is ready to serve. Add ingredients from the “to taste” list as desired.

I used to add a fair amount of cream to the whole pot, but that of course limits the soup’s viability to a few hours once the cream has been heated. It sours quickly. I now only add cream to the bowls, and that allows the soup to be refrigerated and reheated for much longer than the next 6 hours.


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