Thread: Recipes
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Old 12-28-2008, 03:19 PM   #15
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Join Date: Nov 2006
Location: Oregon
Posts: 6,344

Height: 5'3.75"


I think I have posted a different pumpkin soup before but this is the now famous pumpkin soup!

Pumpkin Soup

1/2 lb fresh carrot (2 large or 3 small carrots)
1/2 lb sweet onion (roughly 1/2 a large onion)
2 stalks celery (+ celery leaves)
2T olive oil
1T dried parsley
1T italian seasoning (salt free)
1/2 T minced garlic
1 1/2 T chicken better than bouillion** (or veggie)
3/4 c. frozen white corn (or fresh of course if you have it - about 2 ears)
30 oz solid pack pumpkin***

+2 cups water or chicken broth
+cayenne pepper to taste- optional - I usually use about 1/4-1/2t but took it out for the freezer coop -lots of kids.

** I prefer to make my soups with broth rather than bouillion. If you use broth you will need 4-6 cups of broth and may have to add additional salt to taste later. I used "better than bouillion" paste this time to make it freezer coop friendly and that is the second best option. Bouillion cubes are just salt and MSG - ick.

***You may be tempted by the fresh pie pumpkins or butternut squash or acorn squash in the store or farmers market. This soup is awesome with fresh squash. Especially butternut or pie pumpkin (not all pumpkins are meant to be eaten though). One large butternut, 1 small pumpkin or 2 acorn squash would be appropriate. Again, it is soup, a little more or less one way or the other doesnt really matter. Halve your squash (I use a cleaver and a mallet) remove seeds and cook covered face down in an inch of water either in the microwave or oven until soft. Scoop out flesh. Use less water in your soup.

This soup is best pureed so if you have an immersion blender use it!

This is soup. If you have a few carrots or celery stalks more or less, dont worry about it. If you dont have italian seasoning, any blend of basil, oregano, thyme, sage, rosemary ,marjoram or savory will do.

Slice carrots, celery and onion. Keep celery leaves and grab a few extra leaves from the center of the bunch.
Saute veggies in the olive oil until they start to release their juices and aroma. Add garlic, sautee ~ 1 minute, add parsley and italian seasoning and saute briefly. Add cooked pumpkin, corn and broth (or chicken bouillion and water) just to barely cover veggies. Simmer ~30 minutes or until the veggies are very soft. Puree with immersion blender, add additional water or broth to thin to desired thickness.

If you dont have an immersion blender and are using canned pumpkin, leave it out until after you cook and puree the rest of the veggies in your blender. Then add the canned pumpkin to the puree and add additional broth or water and simmer another 15 minutes or so. The longer the canned pumpkin is in with the other veggies the better - make early in the day and reheat.

By the way, with the exception of the white corn which is added to sweeten the squash, the rest of this recipe is what I call "soup base". This could be turned in to just about any soup. Split pea, lentil, even potato - cheddar.
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