Simple (and Delicious) Pumpkin Soup

Simple (and Delicious) Pumpkin Soup

I admit that my carved pumpkins are still sitting out on my porch and that I don’t quite know what to do with them. I thought about giving them to friends with chickens (this seemed like the nicest option I could come up with, but I don’t know any friends nearby in the city who have chickens). I hate to just throw them out, so I’ve been avoiding making a decision entirely.

What did you do with your pumpkins this year?

I have three that I need to repurpose, and the idea of eating a carved pumpkin that’s been sitting outside in this weather for the last week doesn’t sound very appealing. Throwing them away seems like a waste, but I’m at a loss for how to best get rid of them otherwise.

I DID, however, bring in the pumpkins that I didn’t carve, and even picked up an extra or two on sale at the grocery store. I went through a lot of recipes online, but I finally settled on trying my hand at pumpkin soup. Winter is on its way, and even though I live in California, there is something nice about soup in the winter.

And pumpkin soup? Turns out, it’s pretty good!

Simple (and Delicious) Pumpkin Soup


Ingredients

  • 2.5 lb of Pumpkin (peeled)
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 3 cups of chicken broth
  • 1 cup of water
  • ¾ cup of milk
  • Salt and Pepper to Taste
  • Croutons (or bread, your choice!)
    • Blender or whisk

Instructions

Slice your pumpkin into quarters to make it easier to cut off the skin and scrape out all of the seeds.

Chop up the pumpkin into manageable chunks

Mix pumpkin, onion, garlic, chicken broth and water into a pot, and bring to a boil (uncovered).

Note: The pumpkin won’t be completely be covered by the water/broth mix, but this is okay.
After the water is boiling, reduce the heat to simmer until pumpkin is tender (I made sure I could stick a fork in it smoothly, I think it took about 16-20 minutes, but it depends on how much pumpkin you’ve got).

Remove from heat and LET IT COOL. Give it about 10 minutes if you’re using a real blender instead of doing this by hand.

Pour into the blender (this is the easy way—but you can also blend by hand), and blend it all together until you’ve got a smooth, creamy looking base.

Season with salt and pepper to taste, and add in the milk. If you want to heat the soup up slightly again, make sure you add the milk first before you do—otherwise (I found out the hard way) the cream will split it won’t look nearly as appetizing (still pretty good though).

Voila! You’ve got pumpkin soup. All done, just serve it into bowls, throw some croutons on top, and you’re good to go.

Author

Amy Nguyen

Amy Nguyen

I feel happy to share my experiences with you about Travel - Food - Life around the world. I hope to inspire you to Live-Love- Laugh :)

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