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 a teaspoon of mustard seed. Don’t substitute prepared mustard or the soup will taste sour. 
Stir fry the mustard together with the onions and a tablespoon of olive oil. (You’ll think you’re making Indian food).
Take out your turmeric, cumin and ginger and measure a half teaspoon of each. 
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.
Sprinkle 2 teaspoons of cinnamon, a teaspoon of salt and a vegetable bouillon cube on top of the pumpkin.
Then cover and simmer for about 45 minutes. You should be able to easily stick a fork through the pumpkin when it’s done.
This is what the soup looked like when cooked
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.
Blend the soup.
Add 2 Tablespoons of honey
and a half cup of cream. Don’t be tempted to substitute sour cream like I did the first time (with crème fraiche). Again, it will taste sour if you do.
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.
But hélas.
This, by the way, is a complete dinner for a French person. They generally don’t eat meat for supper but stick to simple dishes like this creamy pumpkin soup.
In case you wished to eat like a French person (wink).
Ingredients:
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
Jennie, I like the pictures and step by step instructions. It would be really handy if there was also a printable recipe, though. Also, I made your “estrogen chicken” the other night with fresh terragon from the garden, and it was very tasty!
Oh cool. I’m so glad you liked the chicken. And thanks for the feedback. I can’t wait to get those printable recipe portions up and feel like an official (part-time) – food blogger.
You grow tarragon in your garden? (jaw on floor) I’m proud of myself for the few meager herbs that I have. I only like to grow the ones that can survive the winter.
my jaw was on the floor, too, Jennie (about the success with the tarragon). The plant was pretty small and spindly for a few weeks, and then it just took off! It’s been growing like crazy ever since. I’ll have to find some more recipes to use it in, because I have quite a few big bunches hanging to dry now, and cutting them barely put a dent in the plant.
Looks so good! I wouldn’t miss the meat, but I would need at least 3 huge bread sticks to go with my soup. 🙂
And (despite the cream) since it’s such a light meal you CAN have three huge bread sticks and not suffer too much!
Oh my, this looks AMAZING! I almost want to step into the kitchen for something other than a glass of wine.
Oh thank you! You’re already half French if you’re stepping into the kitchen for a glass of wine. 😉
YUM!!
I like the pictures! 🙂
Thanks for letting me know Brittany!
That looks really good. Did your kids enjoy it?
OK, forgot to answer the questions 😛 I like photos and step by step. Find I am way more likely to try a recipe that way. I also agree with Lia that it would be nice if you had the recipe in a printable box.
Thanks for letting me know about the pictures.
And no, I’m sorry to say the kids did not like it – not just my kids but our company’s kids didn’t either – so it is not a hit for a family meal. It’s better for company. My kids do very much like the plain purée recipe (vegetable soup) which is also on the recipe page.
hmm, could this work as an entrée or first course soup?
Hey chickster. It can work as an entrée. In fact that’s how we ate it when we had company. The main meal was pork cutlets with cinnamon applesauce (from our tree) and twice-fried potatoes with shallots. I also served spinach which didn’t really match but it needed to be eaten. 🙂 NOT that you really cared about all of that. It’s true the French are very sparse with meals when they are eating as a family, but this soup would be served as an entrée with a meat dish if company is coming over.
So short answer (sorry for the long-windedness) is YES.
Yum, that does look good! I like the step-by-step pictures, but a printable recipe is very handy.
Thanks for the input Alison. I read a food blogger on SITS who didn’t like when people did step by step photos so I was wondering if I was just annoying everyone. 🙂 (Even though I was having fun). I can’t wait til all the blog tweaks are done.
This actually is so similar to Indian cooking…so many ingredients are the same as is the process. The end result looks even better than anything Indian though! Fabulous soup my friend!
We had an Indian woman live with us for a summer and learned all sorts of yummy things. My mom cooked Indian way more than American food and always said she could be a vegetarian if she ate Indian every day.
I really like the photos but would LOVE a printable copy. I saved one of your blogs from last month (dijan tomato tarte) If I had a printable version I could leave it on my kitchen counter so I can be encouraged to make it. Keep those recipes coming!!! Merci!!!!
Ca me fait plaisir Sissi! 🙂
Your pictures are delicious.
Please keep delighting our senses with them…
(I don’t even mind feeling inferior as both a cook AND a photographer because your shots make me that happy.)
And printable versions of your recipes?
Yes, please.
I think I need you to live close by so you can boost my ego when I’m feeling low. 🙂
Okay, so I’m sitting here in my bathrobe, drool running out of the corner of my mouth as I look at these gorgeous photos.
It’s like food porn, first thing in the morning.
The tragedy is that if I attempted to make this soup, the photo evidence would look less like stills from a high production-value cooking show and more like the police record from a crime scene.
What can I say? I know myself. 😉
Lovely post and lovely blog! See you again soon and have a great day!
:-}) Anna
Well Anna, then you’re just going to have to travel to France so I can make it for you!
Thanks for your visit. 🙂
Definitely keep the pics, but do add the printable recipe. This soup looks amazing. Will definitely give it a go, but wonder if you can do it without the cream. (Can’t believe I just typed that since I used to be all about cream and butter, but have given them up for now.) I wonder if almond milk will work. Hmmm.
Jane I was meaning to try coconut milk – that might be quite good with these spices. Almond milk might be a bit too watery. Can you get cream of rice? I don’t mean the cereal (I’m translating here from the French) but a similar consistency to coconut milk in a small carton and made of rice?
Otherwise, the original recipe called for 3/4 cups powdered skim milk which is probably okay. (grin) (Unless you’re trying to avoid dairy all together?)
That looks SO good!!!
I like the photos too, Jennie, but would love a printable recipe too.
The soup looks amazing. I love Indian food, so look forward to more of those recipes.
All I can say is “Wow!” I have never even considered the possibility of pumpkin with honey mustard – love it!
It’s yumeroo (from a fellow food lover)
Oh, perfect! You know, I made a very similar soup just last week!
And now I’ve learned a new word: moulu. 🙂
Pearl
Pearl – thank you so much for visiting. I always see you at Mr London Street’s place. I love your blog title. Who would have thought that those few words would make sense even out of context? 🙂
J- I LOVE the pictures and step-by-step. I am really terrible in the kitchen, but your instructions are so clear and your pictures are so telling, I really feel like I can do it. I know it must be so time consuming for you, but they are really quite amazing. I hope you’ll continue to do it.
Aw – thanks for confirming what I thought (and what I love to do). I had a bout of insecurity when I read another food blogger say she didn’t like step by step photos. But since I myself need things broken down, I thought others might as well.
I think I am going to get fat from just reading your blog! You are such an inspiration in the kitchen!
Thank you! 🙂 But oh my I’m getting fat. You either have to have really good genes (always need good jeans) or an iron will. I may have to settle for an iron chain around my cupboards.
I’m not usually a honey mustard fan but that looks delicious enough to try!
Hi Megan, I think the honey mustard taste is really offset by the other spices. It should be subtle enough I think.
That looks amazing! Something that I will definitely have to try.
And I’m not French but I prefer soup for dinner any day over a large, heavy meal!
Smart lady! It’s good to have a light dinner. Tonight we had ratatouille (and cauliflower with onions and cheddar, of all things) so it would have been fairly light but I had to go ruin it with another apple tarte. 🙂
Wow. I’m going to have to try this recipe. I love the way you post the step by step with the photos. I love this blog.
Christian Gifts For Women
Thanks for visiting Amanda – your comment got sent to spam, but I saved it. 😉
MMmmmm!!! I love love love autumn soups! Just made a curry coconut butternut bisque yesterday and was looking for another fun one. I think your recipe it is!
Ooh ooh – share the recipe please!
Thank you LJ. I love this site