My Convertible Life

Monday, November 7, 2011

Recipe: Pumpkin Soup

Full credit for this recipe goes to Ilina at Dirt & Noise.

She was pinning all these great pumpkin recipes last week and I had this pumpkin sitting on my counter from The Produce Box (not the jack o' lantern pictured here, of course -- but I'm still very proud of my first-ever carvings). So I asked her for an easy but tasty recipe recommendation.

Here's what she sent:

Pumpkin Soup

small cooking pumpkin (or substitute butternut squash)
olive oil
1 chopped onion
1 clove minced garlic
2 tablespoons apple sauce
3 cups chicken broth
1 cup pulp free orange juice
splash (or more) dry white wine
pinch cinnamon
1-2 teaspoon paprika
1-2 teaspoon cumin
salt and pepper to taste
1/2 cup cream

Roast pumpkin and cook until soft. Scrape out seeds and reserve pulp. On medium heat, cook onion and garlic in olive oil until slightly browned in a dutch oven. Add apple sauce, chicken broth, orange juice, wine and give it a stir. Turn heat to low. Mix in pumpkin and seasonings. Simmer for at least 20-30 minutes, stirring occasionally. Take off the heat and whisk in the cream. Use an immersion blender or puree it in batches (though this step is not necessary). Serve with bread and garnish with fried onions and cashews.

* * *
It turned out delicious -- plus I'm super impressed with myself for being able to say that I made pumpkin soup from scratch. But I do have a few notes to go along with the recipe.

Not knowing how to roast pumpkin, I googled it and came up with this solution: Preheat oven to 400 degrees F. Place the pumpkin cut side up on a parchment lined baking sheet. Season with 1/2 tsp salt and 1/4 tsp pepper. Turn cut side down and drizzle with 1 tbsp olive oil. Place in oven and roast until skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool.

Next time, I think I'd use less orange juice -- unless maybe I had a bigger pumpkin. Don't skimp on the spices -- they're yummy. I did use my immersion blender because it makes me happy and makes the soup smooth and lovely. And sadly I didn't have any fried onions or cashews in the pantry, so I just crumbled Saltines into my bowl -- the saltiness is a nice balance to the soup flavor.

Junius didn't like it, but Pippi did -- so that makes it a win at our house.

Now go show Ilina some blog love (remember what we talked about on Friday?) and then leave us a link to your favorite pumpkin recipe here in the comments.


  1. I'm making this with squash. My supermarket is lousy with squash. And I love soups and sandwhiches. Thanks for sharing!

  2. So glad you liked it! I love fall cooking!

  3. Just might have to use this. We have two pumpkins from the farmers market that never got carved. Thanks for sharing.


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