Pumpkin Soup Recipe
Here is a really easy vegetarian pumpkin soup recipe, that will warm you up on one of
those crisp and chilly autumn days.
I love the colors of autumn, as well as all the fruits and vegetables of this season. What better way to celebrate autumn than with a steamy bowl of pumpkin soup!
Serve this delicious and
simple soup with thick slices of whole wheat bread. Garnish the soup with roasted pumpkin seeds,
and serve some in a small bowl to the side.
Or simply pour yourself a mug of the good stuff, swirl a little cream, sour cream or yogurt and enjoy by an open fireplace... (Or a warm radiator! :)
Vegetarian Pumpkin Soup Recipe
Here’s What You Need
- 2 lb. mature orange pumpkin cut in pieces.
- 4 1/2 cups water.
- 3 1/2 cups milk.
- ½ tsp salt and 1/8 tsp white pepper.
- 1 teaspoon honey.
Here’s What You Do
- Cut the pumpkin in
quarters, remove the seeds and put them aside.
I find it is easier to remove the thick skin when the pumpkin is cut up
- Dice the pumpkin and put in a
pot with the water. Let this boil on medium low
heat for about 15 minutes.
- Meanwhile, set the oven to 325F. Wash the
pumpkin seeds and remove any strings.
Pat dry with a paper towel and place on a lightly oiled baking
sheet. Sprinkle with a little salt. Toast in
the oven for about 10 minutes, stir and toast for about 10 minutes more until light golden brown. Set aside and let cool.
- When the pumpkin pieces are soft, mash them with
a fork (or immersion blender) to an even consistency.
- Add the milk, increase the heat to boiling
and then lower the heat to medium and let it simmer for 5 minutes.
- Add the honey and taste with salt and pepper.
This is a delicious and
nutritious soup, and so simple to make!
You could also try another favorite of mine; vegan pumpkin soup with roasted pumpkin.