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I processed a pretty big pumpkin this year and I had loads of puree to play with. See how I make my pumpkin puree here.
I’ve been busy playing with pumpkin soup recipes. Pumpkin soup is made by combining pureed pumpkin with broth. It can be served hot or cold and is a popular Thanksgiving dish here in the U.S.
My husband and I love pumpkin and squash soups. The kids….not so much, so I make small batches. This is a recipe for a pumpkin soup blended with Indian spices that we really like. Feel free to substitute any kind of yellow winter squash for the pumpkin.
How to make Spicy Pumpkin Soup: Printable
This recipe will make 4 small servings or 2 large ones.
1 onion, chopped
1 clove garlic, chopped
2 tablespoons butter, or bacon grease, or sausage drippings
2 cups pumpkin or squash puree
2 cups chicken stock
1/2 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon nutmeg
dash cayenne
salt to taste
In saucepan, caramelize the onion and garlic in the butter/grease/drippings. Put in blender. Add pumpkin, chicken stock and spices. Blend until completely smooth. Put back in saucepan and heat through.
That’s it! Simple! Enjoy!
Robin from Rurification blogs at Rurification. Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
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8:16
am
I can’t wait to try this, thanks for posting!
8:29
am
I shall make this today. I have lots of squash puree in the freezer for things like this.
10:01
pm
I recently made squash soup and everyone loved it. I had to call it “orange soup” so my 6 yr old would eat it. If I mentioned squash he wouldn’t have even tried it. He cleaned his bowl. Sometimes you just gotta be sneaky. Your soup sounds wonderful!