Pumpkin Soup Recipe?

Gosh I feel like a twit posting this I mean its pumpkin soup how hard can it be? I use to make a beautiful pumpkin soup before I met DH but as he doesn't eat soup least of all pumpkin soup I have simply forgotten how to make it.

I have made 3 batches in the past 2 weeks and have thrown them out thats how bad they are :doh:

so I am asking - no make that PLEADING for a yummy creamy tasty pumpkin soup recipe? does anyone want to share?

or chicken soup I have never made chicken soup but always wanted too.

Thanks all
Nae x

I make mine the long way. But its worth it. I roast all the veggies first. Then put them in the slow cooker with chicken stock, sage and cinnamon and a touch of curry powder (Keens) with garlic and I roast the onion with the veggies. Then once its broken down I blitz it and if people want I add a touch of cream.

Mines fairly simple on the easy days...

6 cups chicken stock
1/2 butternut pumpkin
1 sweet potato
2 potatoes
1/2 brown onion (optional... I'm not good with too many onions)
1 clove garlic
1 tbsp chopped fresh sage (or 1 tsp dried sage)
1 bay leaf
salt & pepper
chopped chives for serving... and a dollop of sour cream if you want (or you could use natural yogurt)

I pop the entire lot in the slow cooker, except the chives and sour cream and then before putting it through the blender I take the bay leaf out.

I do about half as much potato as pumpkin, boil it all up with bacon stock (you could use chicken stock if you want) and an onion or 2 for a big pot, then puree and add some parsely or any other herbs you like and when serving we add cream or milk.

Hi,
I'm always busy doing heaps of things, so my way is a bit fast and easy...
chop onions, put in a pot with olive oil, stir until brown, add pumpkin cut in small cubes, add chicken stock, 1 or 2 potato/carrots all cut in cubes for easy/quick cooking(depends what I have, sometimes add sweetpotato...). Let cook (while doing something else :D). Once everything is soft use the mixer or whatever you have (I do it directly in the pot) and make it as a smooth cream... add a bit of cream (if you want the fatty version)... adjust for salt and pepper... and if you like something different a bit of sage. easy and quick.
lovely with croutons... toast bread, get some fresh garlic and rub it on the bread, spray with olive oil and put in the grill for few minutes... cut in cubes and add it to the soup... yummy!!!
hope it helps!

hmmm *drools* they all sounds so yummy I think I will have to give them all a go.

Thanks so much ladies I have been hankering for some soup (must be the cold days)

Thanks again
Nae x

I like to do too much pumpkin when I roast and then make the leftovers into a soup the next day. I also add some orange lentils so it has a bit more protien.

I have always used a few packets of chicken noodle soup as the liquid to boil the pumpkin, onion etc in. Have always also added other veges eg sweet potato, potato etc.

Love the idea of some curry powder...yummmm

The curry gives it a bit of extra depth - I could never go back to no curry now.

Can you make 'lumpy' pumpkin soup? I mean, of course you *can* but does anyone make chunky punk'n? Or does it seem like its not quite finished?

I like soup (but have never made it :redface:, BUT am going to give it a good go this winter), but the Man doesn't. Something to do with it being the only thing he could eat for a few months while his jar was wired after his big bike accident. Just found out though, that he WILL eat soup, but not if its smooth, iykwim. Like chunky vege soup. And he luurves pumpkin.

And can you get away with using stock powder instead of the real mccoy?

Rules are made to be broken ;)
If the man likes chunky soup then make it chunky. I've eaten lots of yummy chunky vege soups in my time.

What if you add crumbled crispy pancetta or procuitto and spring onions, would that be chunky enough? Otherwise chunk it up with some small cubes of roasted pumpkin :)

;) Just a note to say : i tried tonight the Sweet Potato & Pumpkin Soup sold in a clear container in Safeway ... omg, it was shocking (like a mouth full of ginger inside of any vegetables) :doh: ... Teach me for supermarket shopping at dinner time & not making my own pumpkin soup like i use to once upon a time ago :rolleyes:

Bron, thank you for the reminder of the rules.... ;)

Cai, I think I might go for the roast pumpkin chunks for the Man. By the way, I think your roast veg soup sounds absolutely delish!

Right now, I'm having a squiz through the vege slow cooked soups, and then I'm off to try and make friends with my SC. I bought a couple of different veges the other day to make myself cook soup. Wish me luck!

Netix, for DD who has to have chunks I make huge croutons by cutting up sourdough bread and spraying them with olive oil and roasting them in the oven & then chucking them in as I put it on the table. It works wonders for soup consumption ;)

Oooh, thanks for the tip Christy.

I put on some vege soup this morning in my SC..... Bit worried about it being bland though...

this is my favourite!

Ingredients (serves 6)
2 tbs olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock
1/2 cup (125ml) thin cream
Method
Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

:

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I like to do too much pumpkin when I roast and then make the leftovers into a soup the next day. I also add some orange lentils so it has a bit more protien.

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I add red lentils too! and they never know once its all whizzed up! and taste great, I also roast my veggies, never thought to do it at the same time as my other roast dinner! That would save time. If i am on time restraints then i just put all veg in a big pot and cook on a slow heat until soft then add the water. I only use chicken stock if i cooked from scratch (i don't like to use jars or packets)

I add carrots, sweet pot, red lentils, garlic, pepper, cumin, or keens curry powder!

enjoy and so easy!

ooh love pumpkin soup!

Always put in a carrot, a potato and most important, orange juice :) Just a little.
;)

I'm in a cooking mood today, and am trying to use up some perishables! The last time I made punkin soup DH said it tasted 'too punkiny', so I was just wondering...

How do you make pumpkin soup??

I made some the other day that was 1kg each of pumpkin and carrots, which you cut and roast with one whole head of garlic (don't peel it) that you break the cloves off and scatter over the tray. Season with salt and pepper and spray on a little cooking spray or drizzle with olive oil and roast for 40 mins at 200deg or until tender. Then cook off one sliced/diced onion in 50g of butter and 1tsp nutmeg till the onion is transparent (low heat is best so the onion doesn't burn) and then squeeze out the garlic into the pot, add the pumpkin and carrot and puree it all together and add 5-6 cups of vegetable or chicken stock ( i used 2lts in the end as the soup was quite thick otherwise) and then just bring to a boil and then let simmer for a further hour. It really doesn't have that pumpkin taste and unless you really love garlic, you may not want to use the whole head - it wasn't overpowering like garlic as the roasting makes it sweeter, but it was still pretty heavy in garlic flavour.

My DH won't eat it if it tastes like pumpkin so I found one that is not that strong in pumpkin flavor.

Half a butternut pumpkin
2 or 3 potatoes
1 carrot
3 to 4 cups of water
4 teaspoons chicken stock
250 g cream
salt and pepper

- Peel and chop veg and boil in water and stock until soft.
- Bar mix everything together
- Add salt and pepper to taste
- Stir in cream (do not reboil after cream is added).
- Serve with crusty bread and a dollop of sour cream/cream

I make this at least once a week and even extra to freeze for DS for lunch etc.

Wow, that sounds scrumptious Trillian!! How many did that feed??

Ooh Macca - thats how DH told me to make it last time, but he made the fatal mistake of telling me 'That's how Mum always makes it!' So of course, I was determined NOT to make it her way :rofl:

It fed all six of us - although the girls and DS2 didn't have a lot, and I had enough left over for another meal that I put in the freezer.

Trill - is butternut pumpkin ok to use??

brb....

just bumping!

Haha AJP - I went to the thread you suggested (sorry, I thought I checked for them, but must've missed this one!), and lo and behold, 2nd page is my thread!! :rofl:

Thanks all, I neevr thought to roast the veg before making the soup - and I didn't realise you could put so many other veg in pumpkin soup!

:rofl:

i got the threads merged!!

Ooh, last dumb question - does everyone leave the skin on the punkin when they roast it? And keep it on when pureeing it?? Or do you chop the skin off before roasting?

id take the skin off