After receiving some encouraging requests for the pumpkin soup recipe (thank you for asking for one of my recipes!) I went out and bought some additional pumpkin since the other one from my neighbor’s garden had gone into a semi-failed soup and two pumpkin pies that were promptly gobbled up.
I used this recipe as the base for my recipe, the main differences being the addition of cream (of course) some adjustment in the spices and a simpler method of preparing it.
Take some pumpkin (this was just under 2 lbs’ worth – two quarters of a medium pumpkin). I used a Cinderella pumpkin, which is bright orange and, I think, sweeter.
Chop up some onions – 2 smallish ones or one large.
Add those as the onions are sautéing.Cut up your pumpkin in large pieces (you can leave the skin on, but if there are any scars, peel those off as they might be too tough when the soup is blended. Place the pumpkin in the pot with the onion and spices. Add 5 cups of water.
and I don’t know if you can see the difference in this next picture but I poured off some of the liquid so the soup is not too runny. I think the only soups that should be runny are broth-based soups.
And that’s it. I was so regretting having munched on all the leftover pecans from my pumpkin pie. How delicious (and aesthetically pleasing) it would have been to place 3 roasted pecans on top of the soup in a toasty Autumn display.
In case you wished to eat like a French person (wink).
2 lbs sweet orange pumpkin
2 small onions
1 teaspoon mustard seeds
½ teaspoon cumin
½ teaspoon ginger powder
½ teaspoon turmeric
2 teaspoon cinnamon
1 teaspoon salt
1 vegetable bouillon cube
5 cups of water
2 Tablespoons of honey
½ cup heavy cream