- Yield: SERVING FOR 4
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Serving: For 4 People
PUMPKIN SOUP
Hi and welcome to our website!
If you are looking for a tasty pumpkin soup you are in the right place, our soup is made with fresh pumpkin pulp, root vegetables and a few tasty seasonings and spices.
So if this recipe interests you make yourself a cup of tea and sit back and enjoy our short video tutorial and recipe will be posted below!
This tasty soup can be made with fresh, frozen or canned pumpkin puree....
Keep pumpkin seeds to roast with salt and cinnamon, baked in a different pan then the pumpkin, but baked the same time.
After scoop root cooked veggies from your saucepan or boiler and put in the same bowl with the pumpkin pulp. Mix together adding seasonings, then mix until all combined and silky.
Please continue on to our recipe and video tutorial to make yours today. I will share as well our cookbooks link for you to check out before you continue on.....https://www.bonitaskitchen.com/cookbook
Ingredients
- Pumpkin puree - 2 cups, fresh, frozen or canned
- Carrots - 1 or 2 each, peeled and cut in half
- Celery - 1 stick, and leafs for garnish
- Potatoes - 2 each, peeled and cubed
- Onion - 1 each, peeled and quartered
- Parsnip - 1 each, peeled and cut in half
- Ground Nutmeg - ¼ tsp
- Fresh or ground ginger - 1 tsp
- Sea salt - 1 tsp
- Black or white pepper - ½ tsp
- Onion powder - 1 tsp
- Garlic - 1 clove or ½ tsp garlic powder
- Butter or margarine - 1 tbsp or more
- Vegetable broth - 2 or 3 cups
- Cream or whole milk - ¼ cup
- Cinnamon - ½ tsp
Instructions
Cut pie pumpkin in half and scoop out seeds, then add nutmeg and ginger to the orange pulp. After place on a pan covered with parchment paper. Roast pumpkin seeds on another pan topped with salt and cinnamon. ( Use canned pumpkin puree if you don’t have access to fresh )
Then preheat the oven to 350ºF and roast the pie pumpkin for 60 minutes pulp down. When cooked remove from oven and scoop pulp out carefully and place in large bowl.
Peel and clean all veggies, cut in small pieces and add to a saucepan half full of water, add ½ tsp sea salt to hot water and boil veggies until fork tender.
Then scoop all veggies in with roasted pie pumpkin and mix together with hand held mixer adding about 2 cups vegetable broth from the saucepan. Continue mixing with your hand held mixer until pumpkin soup is smooth and silky, add melted butter, sea salt, black or white pepper, onion powder, nutmeg, ginger, cream and pressed garlic clove to taste…
Continue mixing until combined and ready to serve, reheat in saucepan if you like to serve it hot or cold. Scoop soup in a bowl top with roasted pumpkin seeds. Serve with cinnamon toast or a grilled cheese. Enjoy
Bonita’s Tip:
Pie pumpkin is the best choice for making this soup, regular carving pumpkins are less sweet and tend to be bitter.
Use can pumpkin puree if you don’t have access to fresh pie pumpkin.
Roasting pumpkin seeds on another pan to keep dry, a lot of liquid will run from pumpkin pulp.
If you are looking for a comfort food soup this is it!
Fall and winter is the best time in the year to have a nice bowl of soup, but I love soup anytime of the year. Of course pumpkins are not available all year long, but if you are like me you will freeze some pulp for a rainy day soup. You can also make this recipe with canned pumpkin puree…..of course you will still need your root veggies to have that amazing blend and taste.
Just look at this tasty bright coloured pumpkin soup, topped with celery leafs and roasted pumpkin seeds. Served with a thick slice of cinnamon raisin bread….and a nice cup of tea. 🙂
Thank you so much for stopping by, from our kitchen to yours and on behalf of myself, RMHussey Productions and Team. 🙂
Add to Favourites
