If you have been following my blog you know Greg and I made our own pumpkin puree from cooking pumpkins. Currently I am researching recipes to make with our pumpkin puree. We never had pumpkin soup so it seemed like a good use of our fresh puree. I did some research and came up with this recipe. To give it a bit more flavor and heat I added my hot chili pepper sauce when serving the soup. It adds another dimension to this soup. But of course if you do not like the heat you can eliminate it.
I serve this soup with hot crusty bread for either lunch or as part of our dinner. It is a little thicker so you can dip your bread. Below is the recipe I used. However, you could always add apples and carrots to this soup. I would just puree them once they are softened to keep the soup smooth. And adding more fresh ginger will add more heat.
Ingredients I used, but feel free to experiment!
1 tbsp Olive Oil
1 Small Sweet Onion, diced
2 Cloves Garlic, chopped
1 tbsp Fresh Ginger Chopped
In a large soup pan, heat olive oil and sauté the onions until soft. Add garlic and ginger and simmer for a minute. Be careful because garlic burns easily.
1 cup Fresh Pumpkin Puree
1 cup Chicken Stock
½ cup Dry White Wine (I use Chardonnay)
Click here for an easy approach to make your own pumpkin puree.
Add your wine, chicken stock, and fresh pumpkin puree and mix. If you want your soup smoother, you can blend it with a hand mixer right in your soup pan. That is the method I like to use. Or you could carefully pour it into a blender and then back into your soup pan.
1 cup Fresh Pumpkin Puree
1 cup Light Cream
2 packages Sweet ‘n Low
1 tsp Cinnamon
¼ tsp Nutmeg
Mix in another cup of pumpkin puree and light cream. Add your sweetener. I used Sweet ‘n Low but you can use any type of sweetener. How much you add is dependent upon the sweetness you want. Add your cinnamon, nutmeg, and salt. If you do not like a lot of spices then add just a little of each and give it a taste test. Add more spices and salt until you are happy with the flavor. Sometimes the cinnamon does not blend completely in the soup. If that happens, I use my hand blender to finish breaking up and blending the cinnamon.
I like to add some heat to my pumpkin soup when I am serving. That way each person can decide how much heat is appropriate for her. I serve this with a Cheese and Rye bread that I make in my bread maker. Greg loved dipping his bread into the Pumpkin Soup!
Click here for my hot pepper chili sauce that I used with this recipe. It added just enough heat to kick it up another level.
I ladle my Pumpkin Soup into a bowl, add a slice of hot bread, and top it with a spoonful of my hot pepper sauce!
If you like soup and stews, then check out:
Ginger Chicken Noodle Soup (or stew when I make it!)
Rosemary & Smoked Chicken Dumpling Stew
My Version of Murgh Mumtaz Mahal or Indian Chicken Curry Soup
Super Bowl Turkey Chili With Cornbread
Chicken Pot Pie
Minestrone Slow-Cooked Stew
St. Patrick’s Day Potato Soup
Tomato Basil Orzo Soup – thank you Wegmans!