Prep 30 mins
Cook 35 mins
I found a similar recipe a long time ago and adapted it to make it slightly healthier. This is the BEST soup for a chilly fall day, and you can go to the pumpkin patch and pick out your very own pumpkin to use! I like to serve it with homemade drop biscuits, they are delicious dipped into the broth.
- 1 medium onion, chopped
- 2 teaspoons butter
- 2 cups fresh pumpkin puree (I prefer to make the mashed pumpkin myself, but you can use canned if you like)
- 4 cups chicken broth
- 2 bay leaves
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon curry powder
- 1⁄8 teaspoon nutmeg
- 1 tablespoon dried parsley
- 1 cup skim milk
- 1 cup half-and-half
- 2 teaspoons salt
- fresh ground black pepper
- If using fresh pumpkin, peel pumpkin and cut into 1 inch cubes. Boil until tender, similar to making mashed potatoes. When they are soft, drain off water and mash by hand. Set aside for later.
- Saute onion with butter in a large dutch oven until golden brown.
- Stir in pumpkin, chicken broth, bay leaves, sugar, curry powder, nutmeg, and parsley.
- Bring to simmer and simmer uncovered for 15 minutes, stirring occasionally.
- Add milk in a thin stream, stirring while adding. Do the same with the half and half.
- Add salt and pepper, and simmer for an additional 5-10 minutes.
- Serve hot.
I roasted a pumpkin for a pie and had loads of puree left over, so was searching the site for pumpkin recipes and found this one.... I didn't neccessarily intend to go with soup, but it worked out great! Looking at the other pumpkin soup recipes, I see they are similar, but this one's nice and simple. I added garlic and sauteed it with the onions. The onions didn't break down much during the simmering, so I briefly hand blended prior to adding cream. I simmered longer than indicated, covered part of the time. I used full cream instead pf half and half and added a bit of turmeric. Thanks for a great first pumpkin soup!