Sunday, October 21, 2007

Pumpkin Soup

There are some dishes that just don't jump up and scream "Try me!"
Pumpkin Soup is one of those dishes. But sometimes the situation is just right for a trial.

Last week the Ladies Ministry at ABC had a soup swap. (One of the great "extras" about working at our church is the food opportunities.) You bring a pot of soup and some empty mason jars. There were little 4 ounce cups for just a taste and larger bowls for more serious research. When you found your favorite (or favorites) you could take some home in your jars.

There were all kinds of soups: vegetable, bean, cream of different things, a couple of seafood bisques, and pumpkin. With that many to choose from, I didn't have anything to loose by trying just a spoonful of the pale orange stuff. Wow! I was surprised. It was really good. And easy, too! (The ladies sent home a cookbook with everybody's recipes in it.) I made some for Mr. H when he got home from his trip and he liked it, too.

My very favorite was made by Bro. Neil, our Worship Leader (Minister of Music). I believe that man can cook better than just about any lady in the congregation. His was a seafood bisque that I'll have to make some other time.

Here is Sheila Brown's recipe for the pumpkin soup:

1 cup chopped onion
2 tablespoons butter
2 cans (14.5 oz each) chicken broth
1 can (15 oz) pumpkin puree (OR --I used a small "for pie" pumpkin, cut in half, cleaned, baked for an hour, then peeled and mashed)
1/2 teaspoon salt (or more to taste)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon black pepper
1 cup heavy cream

1. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

2. Transfer broth mixture into the container of a blender or processor. Blend until smooth.

3. Return mixture to saucepan. Add remaining can of broth pumpkin, salt, cinnamon, ginger, and pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.

4. Stir in whipping cream and heat through. Do not boil, ladle into individual soup bowls.

This is really good with cinnamon croƻtons on top. (cinnamon toast cut into small squares). Try it, you just might really like it.


  1. It sounds good, and easy, too. Thanks!

  2. You are right, Mrs. H; it's not something I would see a recipe for and decide to cook if you hadn't told us how good it is. Thank you for the recipe.