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Pumpkin Soup

October 18, 2010

Fall is by far one of my favorite seasons.  What’s not to love? Slight chill in the air, changing leaves, football, pumpkin patches, holidays centered around cooking, my wedding anniversary, reasons to wear boots.  I mean honestly, the list is endless.  I could not think of a better way to celebrate the lovely season than by sharing some of my favorite Fall recipes.  Up this week are my favorite pumpkin and butternut squash delights.  Some are old favorites and a few are new ideas I’m looking forward to trying out.  You’ll just have to check back each day to see what is in store!

One down side to living in California is that Fall just isn’t the same as back home on the East Coast.  Yesterday was chilly and rainy so it seemed more like it should in October.  We even had a little fire going in our retro fireplace!  And what meal could be better on a cold, rainy day than soup?

Pumpkin Soup
Yields: 6 Servings

1 tablespoon Butter
1 cup Onion (chopped)
3 tablespoon All purpose flour
1/2 teaspoon Curry powder
1/4 teaspoon Ground cumin
1/4 teaspoon Ground nutmeg
2 Garlic clove (crushed)
1 cup Sweet potatoes (1/2-inch, cubed & peeled)
1/4 teaspoon Salt
2 14 1/2 ounce cans Fat-free low-sodium chicken broth
1 15 ounce can Pumpkin
1 cup 1% low-fat milk
1 tablespoon Fresh lime juice
2 tablespoon Fresh chives chopped (optional)

1. Melt butter in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; saute 1 minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally. Remove from heat; cool 10 minutes.
2. Place half of pumpkin mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often (do not boil). Remove from heat; stir in juice. Garnish with chives, if desired.

Not sure if any of you are suffering through the great pumpkin shortage of 2010, but we’ve been able to find pumpkin without a problem here.  Let me know if you have trouble, because this recipe is so tasty I would even considering shipping pumpkin to you just so you can try it out!

I fixed this along side my favorite grilled cheese and it absolutely hit the spot.  We used green onion rather than chives, but either taste delicious.  Off to the farmer’s market later today to pick up fresh pumpkin and squash for the rest of the week!


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