Last year we posted a recipe for Pumpkin Soup, but you know the thing about soup? The recipes can change constantly! Jeremy is into soup making, particularly pumpkin soup, though his repertoire is growing. He’s always experimenting and changing things. In the case of pumpkin soup one time it could be sweet. Another time it could be savory. One just never knows.
Here’s the latest recipe for Pumpkin Soup. It’s so good and warm on a cool fall day. It’s also fairly inexpensive to make especially if you have some frozen pumpkin or access to a farm that sells pumpkins.
First things first though-if you are using fresh pumpkins you need to bake the pumpkin. To do this simply wipe the pumpkin clean and place the entire pumpkin (unpeeled with stem still on) on a cookie sheet or cake pan. Bake at 250 for 2-3 hours until fork tender. After pumpkin is fork tender remove cookie sheet or cake pan from oven and let cool on stove top. If perfectly done you should be able to pull the stem and the whole peel comes off in one piece. It’s pretty cool.
1 whole large apple
1- 16 oz. chicken or vegetable broth
1/2 cup apple cider
2 small whole pie pumpkins
1/2 large onion
1 cinnamon stick
1/3 cup maple syrup
1/3 cup light cream
- Bake pumpkin and let cool. Peel. Cut in half and remove seeds.
- Cut pumpkin into large cubes and place them in a large soup pot.
- Add 1 cup broth.
- Simmer on low for about 1 hour. (this gets pumpkin soft without burning it.)
- Place onion, apple and 2 cups broth to pot. Cook for 15-20 minutes.
- Let cool.
- Place soup pot ingredients into Ninja or blender and puree.
- Place soup ingredients back into soup pot.
- Add cinnamon stick, dash nutmeg, maple syrup and light cream.
- Sir well.
- Let simmer for 30 minutes until all ingredients are warmed through and flavors mixed. You may need to add the rest of the broth for texture sake.
- Before serving remove cinnamon stick.
Check out our other soup and chowder recipes!