Sunday, October 25, 2015

Homemade pumpkin soup

Last year Stevie and I bought a pumpkin to carve, which we never got around to carving.  We left the thing on our front steps as decoration, which the squirrels promptly massacred, spilling seeds all over the bushes in our front yard.  This year we had our very own pumpkin growing in those bushes.

I decided to make soup out of it, like one does.

I googled pumpkin-soup-from-scratch recipes and kind of made it up as I went using what I found as a guide.


  • One pumpkin
  • Heavy cream
  • Chicken broth
  • Olive oil
  • Nutmeg
  • Salt
  • Maple syrup


Cut the pumpkin in half and scoop out the innards, then peel the skin and cut into small chunks.  Place on a pan and bake at 350 for at least an hour.

Put into a pot and add syrup and chicken broth.  Let simmer for a bit, then add to a blender. Add cream and nutmeg and salt and blend until smooth.  Return to pot.

Serve and photograph next to a Harry Potter pumpkin for ultimate Halloween effect.

It comes out looking more like porridge than soup, but has a really nice, unique flavor.


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