Velvety, Homemade Pumpkin Soup Recipe

A few weeks ago something unusual happened at my house:  it snowed.  Not only is snow rare here in our part of NC, it was unseasonably early.  So much so, that there were still pumpkins out on the front porch.  I picked them up, and then decided something had to be done with the poor things.  They were small pie pumpkins that had not been turned into Jack-o-Lanterns.

Pie Pumpkins Two years ago, I made homemade pumpkin puree from the leftover pumpkins, and baked it into all sorts of delicious breads and cupcakes.  However, this year, with the snow on the ground, I had an urge to make something warm and savory.  I searched the internet for recipes for pumpkin soup, and found many that sounded good, but not one that seemed complete.  Pasting together many ideas, I created this recipe, and I very much enjoyed it, especially reheated the next day.

To start, cut the stems off the pumpkins then cut them in half.

Pie Pumpkins with Seeds

Next, remove the seeds.

Pie Pumpkins No SeedsDrizzle the pumpkins with olive oil, and season with salt and pepper.  Place them flat down on a cookie sheet and bake at 350°F for about an hour.

Pumpkins Pre-RoastingRemove the skins from the pumpkin.  After roasting they will come off easily by hand, or a large spoon can be used to scrape out the flesh.

Pumpkin Post Roasting
Scooping Roasted Pumpkin

Place the pumpkin in a large mixing bowl, and beat on medium speed until well blended.

Pumpkin PureeIn a large pot add some olive oil,  chopped onion, and  garlic.  Let the onions cook until they become translucent.

Cooking Onions 2Add the pumpkin, some water, beef bouillon cubes (chicken or vegetable could be used, beef is what I had), cinnamon, ginger, nutmeg, clove, cayenne, and brown sugar brown sugar.  Cook over medium-high heat, stirring frequently, until the soup comes to a boil.

Pumpkin SoupSlowly add a cup of heavy cream, cover, and cook on low heat for 30 minutes.

Pumpkin Soup 2At this point if you are starving, unable to handle the delicious smell coming from the kitchen, or are just out of time, you can give it a good whisking and serve it up with some crusty bread and call it a day.  However, if you can take an extra 10 minutes to blend the soup in the blender, magical things happen to the texture of the soup.  It becomes thick, and creamy, and velvety.  Unfortunately my photography skills do no justice to the change that happens in the blender.

.
Pumpkin Soup Post-BlendNow scoop this into some bowls, along with some crusty bread, and a green salad if you are feeling adventurous, and enjoy.

Pumpkin Soup Final

Velvety Homemade Pumpkin Soup

Prep Time: 1 hour  Cook Time: 30 minutes  Servings: 8-10

Ingredients

3 small pie pumpkins, roasted and puree (approximately 3 to 4 cups)

¼ cup olive oil

1 small onion, chopped

1 tsp garlic, chopped

3 cups of water

3 beef bouillon cubes

½ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

¼ tsp cloves

¼ tsp cayenne pepper, ground

2 Tbsp brown sugar

1 cup heavy cream

Preparation

Pre-heat oven to 350°F.

Remove stems and seeds from pumpkins.  Drizzle the flesh side of the pumpkin with olive oil, and season with salt and pepper.  Place them face down on a cookie sheet, and roast for 1 hour.  Remove the flesh of the pumpkin from the skin, and puree it in a large mixing bowl.

In a large pot, heat the oil, onion, and garlic.  Allow the onions to cook until they become slightly brown and translucent.  Add the pumpkin puree, and all other ingredients, except the cream.  Whisk together, and cook over medium-high heat for until the soup comes to a boil, stirring frequently.  Whisk in the heavy cream slowly, reduce heat, and cover.  Cook for 30 minutes, stirring occasionally.

Place soup in a large blender, or food processor, and blend for several minutes.

Serve in individual bowls with crusty bread and a green salad.  Enjoy!

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About Elizabeth

I am a happily married, mother of two, who left the exciting world of organic synthesis to be home with my children. Cooking and knitting are my two favorite things, and I've recently started running.
This entry was posted in Cooking, Recipes, Soups and tagged , , , . Bookmark the permalink.

2 Responses to Velvety, Homemade Pumpkin Soup Recipe

  1. Babygirl says:

    This soup came out looking really good. nice post

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