Pumpkin Soup Recipes

The following two pumpkin soup recipes show the range of pumpkin soup possibilies from simple to complex.

Related Pumpkin Resources Pumpkin Seed Recipe Pumpkin Pie Recipes Large Pumpkin and Pumpkin Facts Growing Pumpkins Pumpkin Pictures

Chicken stock, pumpkin and a cream or milk serve as the soup base.

For those feeling cretive, try switching between equivalent ingredients, such as coconut milk for skim milk and curry for nutmeg.

Quick Pumpkin Pie Soup

Ingredients:

• 16-ounce can pumpkin
• 12-ounce cans evaporated skim milk
• Fresh Apples (sliced)

Directions:

• Mix pumpkin and milk in blender.
• Bring the soup to a simmer and cook for 30 minutes.
• Pour into bowls, and garnish with apple slices.

Curried Pumpkin Mushroom Soup

Ingredients:

• 2 cups fresh pumpkin puree, cooked
• 1/2 pound sliced mushrooms
• 1/2 cup chopped onions
• 2 TBS butter (or light oil to sautee mushrooms and onions)
• 1 TBS curry powder
• 1 TBS honey
• small pinch of grated nutmeg
• salt & pepper to taste
• 2 TBS flour
• 3 cups chicken stock
• 1 cup heavy cream

Directions:

• Saute mushrooms and onion in butter over moderate heat for 3 minutes.
• Add flour and curry powder. Cook 5 minutes over low heat.
• Remove the pan from the heat and slowly combine with the chicken stock.
• Transfer the starter stock to a suitable soup pot
• Stir in the pureed pumpkin
• Add the honey, nutmeg, salt and pepper.
• Allow the soup to simmer for 10-15 minutes with the occasional stirring.
• Stir in cream, do not allow the soup to boil.
• Prior to serving, reheat the soup to temperature taste.

© 2007. Patricia A. Michaels