I need a good (but simple) Pumpkin Soup recipe?

Question

The ones on the internet seem to be too complicated. Does anyone have recipe for a good hearty Pumpkin Soup that doesn't take a whole weekend to make?

Answer 1

Easy! You can even make it ahead of time and keep it in the fridge (for a day or two) or freezer until you need it.

All of the ingredients can be found on a grocery shelf or in your pantry. None of that boiling, broiling or baking pumpkins required!

Add canned pureed pumpkin to chopped onion (that's been sauteed in butter) and chicken broth. Add the usual salt and pepper and then get creative with flavors that complement the pumpkin. I'd use nutmeg, ground ginger, cloves and a little maple syrup or brown sugar. Once all of the flavors have melded together you can add a little cream or half and half for a creamy texture and another layer of flavor.

I would run it through a food processor, blender or use an in-pot submersion wand to break up the onion and maintain a creamy consistency, but it's not necessary if you don't have the equipment for that.

All you need to do now is figure out if you want to serve it hot or chilled. I like it chilled, for what it's worth! If you have the time (and money) serve the soup in small hallowed out pumpkins for a beautiful presentation.

Add a warm loaf of crusty sourdough bread and enjoy!

Answer 2

Get a pumpkin, butternut is best.
Dice said pumpkin into about inch cubes, do same with 2 potatoes. Chop up a carrot too & an onion. Add the lot to a pot & just cover with stock (I prefer chicken or vegetable stock) or water & use powder stock to taste. Boil uncovered until the vegetables are tender - about 20 minutes. Some of the water should have evaporated so that will be ok as the liquid, you can always add more when you blend the soup up if you want to but I like it thick. I have a stab blender but you can put it though a normal blender too. Check the seasoning for salt & pepper, I like to add nutmeg to it. Easy & delicious.

Answer 3

slice and boil the pumkin for 5 mins. This will make it easier to peel. Once peeled and deseeded cut it up into chunks and place in a frying pan with a little olive oil and brown it. It's the colour that gives the flavour. Take some dried porcini (Ceps) mushrooms and soak in half a pint of hot water and sherry or dry red wine. Take an onion, a deseeded pepper, a little garlic and place in a roasting tray. Drizzle with a little olive oil and a sprinkling of dried rosemary. Add the browned pumpkin and roast in a hot oven for 25-30 mins. Place the veg in a liquidiser with the drained porcinis, reserving the liquid. Add a pint of vegetable stock and blend. Pour back into the pan, add the porcini liquid and bring to the boil. Simmer with the lid off until reduced by 1 inch. Serve with Table Water Biscuits.

Answer 4

okay do this. Get a small pumpkin one you can cut simply. bake each piece at 350 til soft to the touch(45min-1hr depending on the size of the pieces). spoon out the meat of the pumpkin(the innards) put in blender add condensed milk (sweetened) and chicken or veggie broth season to taste. the more pumpkin you add the thicker the soup should be.. .. put in a stock pot bring to a boil stir well.... enjoy

Answer 5

Ingredients

pumpkin
chicken stock/ chicken flavour cubes
cream
salt
pepper

procedure

boil pumpkin then mash it up with a little of the boiled water, add chicken stock or flavour and 1/4 cream and salt and pepper to taste

Answer 6

Boil pumpkin till soft, add "five spice" to taste, eat till gone. Ummmm!

Answer 7

1) Boil water.

2) Add pumpkin.

I would suggest that you following those more "complicated" directions for soup that is actually good.

Answer 8

Enjoy!

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Good Luck!