PUMPKIN SOUP | Imamother

thankyou

Sun, Oct 30 2011, 3:35 pm

I just throw an onion, pumpkin and a couple of carrots into a pot with water. Add whatever spices you like (salt, pepper, some people like cinnamon) and cook for a while.
make sure there isnt too much water- I dont like it when it's too liquidy.
Mash at the end.
Best soup ever Smile

You can fry hot dogs (yes!) and add small pieces when you serve. Or make crutons from pieces of bread and add.

lollygirl

Sun, Oct 30 2011, 3:51 pm

This is dairy but delicious:

Pumpkin Soup

2 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
1 apple, peeled and diced
2 cups fresh pumpkin (roasted and diced, see note below)
1 tablespoon sage leaf
3 cups chicken stock
1 cup cream
salt & freshly ground black pepper

In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes.

Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes.

Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.

Divide soup among 4 soup bowls and serve immediately.

*To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

lollygirl

Sun, Oct 30 2011, 8:41 pm

queen wrote:

Thank you very much - your suggestions are very helpful.

(first poster who said her recipe was dairy- just use margarine, and REAL chix soup- probably would come out very rich tasting)

I know but there's a cup of cream in it. I suppose I could try to omit it but I usually serve it as part of a dairy meal anyways.