PUMPKIN SOUP

As anyone who has been reading my most recent blog posts knows, I don’t know an awful lot about Thanksgiving (having never celebrated it before), however when I think about this holiday I think about pumpkins! That, and my strange, unfounded fear of making pumpkin pie, is the reason that I searched out this recipe. I prepared it in advance of my Thanksgiving for Dummies event and it went down a treat on the day.

Simple, yummy pumpkin soup- for when it’s cold outside

PUMPKIN SOUP INGREDIENTS:

2 tbs olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp freshly grated nutmeg
1 kg peeled pumpkin, diced
1 large potato, peeled, diced
1 L vegetable stock
125 ml thin cream

 

DIRECTIONS:

 

  • Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
  • Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

 

*Apparently some people roast the pumpkin and potato before adding for greater depth of flavour. This sounds interesting and even though the soup is lovely as it is, I might try this sometime. *It is also possible to omit the cream, vegan friends 🙂
*We served this soup with warm sweet corn muffins spread with cream cheese.
*Soup can be frozen and reheated for later use.
 

26 thoughts on “PUMPKIN SOUP

    • I wish we celebrated it here in Sweden 😉 But you know, I have decided that in my household we will- regardless of what the rest of the country is doing. It won’t be traditional for us by any means (especially as I am not Canadian or American and didn’t grow up with it), but we’ll make time for yummy food and good friends and just do our own thing 😉 x

  1. Miss Marzipan …. I have made pumpkin soup before and it is yummy, although this has some additional ingredients I didn’t use. Gotta make this too. You know, with all your recipes here I am going to have to really go on that New Year’s Resolution Diet.

  2. Love your thoughts on making your own thanksgiving. No matter where you are it’s nice to take the time to think and talk about all the things you are thankful for. The yummy food is great too.

    • Aw, thank you! Yes, we’ve really enjoyed it this year! And what with having a happy healthy little boy and another baby on the way (despite the high risk diagnosis and all the stresses we’ve been through), we have LOTS to be grateful for 🙂

  3. That looks yummy! You know, I’ve never been a fan of “creamy” soups. I like chunkier ones with more texture but when I went on my yoga retreat, one of the chefs there made split pea soup and she blended it everything to a smooth consistency and I loved it!! Will definitely have to give this a try. Thanks for the great recipe!

    – Jenn
    eatbreatheyogini.wordpress.com

    • Hi Kelly! Yes, reading about what others were doing on facebook and WordPress (and Pinterest) is what prompted me to throw my own little non-traditional Thanksgiving-inspired event. The only people who celebrate Thanksgiving here in Sweden are American/Canadian ex-pats… and I’m not one of them 😉

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