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This recipe is very old and originated, (I believe) in the mountains of New Zealand. It was introduced to our family by an exchange student from that country while he was living with our next door neighbors and studying in the USA. He was quite a cook for a teenage boy and I was so surprised how well we could work together in the kitchen. He'd been taught by his mother and grandmother just as I was by mine and it was fun to share stories of culinary favorites and adventures.
Pumpkin is excellent for you. It has no cholesterol, it is low in fat and sodium and rich in vitamins, in particular beta carotene and vitamin A. On top of being good for your health, it tastes good too. That's why it is part of the diet in almost every country in the world.
Cook onion in 2 Tbsp. butter for 10 minutes over a low stove setting, stirring frequently. Set aside.
Melt remaining 4 Tbsp. butter in large pot and stir in flour. Allow to cook slightly, then add milk, water, pumpkin, and cooked onion stirring until well blended. Season with salt, pepper, and nutmeg.
Simmer 20-30 minutes or until thoroughly heated through. If the egg is desired take out a little soup, blend with the beaten egg yolk, and stir back into the soup mixture just before serving.
Ladle into bowls, top with homemade, pan-toasted croutons and serve.
|Time:||10 Minutes Preparation Time|
40 Minutes Cooking Time
Source: Our young friend Chester from New Zealand who is now a very young 40 year-old father himself.
By Pookarina from Boca Raton, FL
If you get to the grocery store right after hallow'een you may be lucky enough to find pumpkins being given away. Even if you buy them, they sure are cheap. This is a fast and popular lunch that is always a hit with my guests. I like pumpkin, but get tired of the cinnamon and nutmeg flavor and enjoy this for a change.
Heat oil or butter in soup pot, add onions, garlic and salt. Cook on medium low until onions become soft.
Add roasted pumpkin and chicken stock, bring to a slow boil, and reduce heat. Allow to simmer for about 15 minutes. Use an immersion blender (hand blender) to puree the soup.
Add remaining spices and cream. Bring back to heat, and allow to simmer for a few more minutes to let the flavors mingle.
Taste the soup, and add more curry or cayenne if you like. If the heat is too much you can add a bit more cream or brown sugar to take the edge off.
Note: I freeze bags of mashed pumpkin in the fall and use them all year round for this. The preperation time I have entered is not including preparing the pumpkin
|Time:||10 Minutes Preparation Time|
30 Minutes Cooking Time
Saute' pepper, onion, parsley and bay leaf in butter until tender. Do not brown. Add tomatoes, pumpkin or squash, water and bouillon. Bring to a boil. Reduce heat. Simmer for 30 minutes, stirring occasionally. In small bowl combine flour and milk; blend well. Stir into soup mixture. Add salt and pepper. Cook over medium heat, stirring frequently, until mixture boils.
By Robin from Washington, IA
Microwave 1 cup water 1 minute. Place onions, celery and apple juice in 2 quart casserole. Cover and microwave 2 to 3 minutes or until celery is soft. Add all other ingredients except milk and light sour cream and mix well.. Cover and microwave on high power 5 to 6 minutes or until just beginning to boil, stirring mixture after 3 minutes. Stir in skim milk and microwave, uncovered, on high 1 minute. Stir and pour into four bowls, garnishing top of each bowl of soup with a dollop of light sour cream and a dusting of nutmeg, if desired.
By Robin from Washington, Ia
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Does anyone have a pumpkin soup recipe that uses tomatoes? Years ago there was a recipe in the newspaper that was so good, but we lost it.
You might be able to obtain it from that newspaper. Contact them.
Contacting the newspaper is a good idea if you remember which paper, what year and whether they have an indexed archive or not ;-) Just checked out oodles of pumpkin and tomato soup recipes and, in my humble opinion, this one sounds scrumptious and would be very easy. Personally would do both simmers for ten minutes instead of five minutes though.
Pumpkin and Tomato Soup
2 cups finely chopped onions
1/3 cup butter or olive oil
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon fresh thyme, minced
1 can (1 lb 13 ounce size) pumpkin
1 can (14.5 ounce size) diced tomatoes
1/4 cup parsley, finely chopped
1 tablespoon honey
6 cups chicken stock
1 cup heavy whipping cream
1 can rinsed, drained small white beans
salt and pepper to taste
Sauté the onions until limp an translucent. Add the nutmeg, pumpkin, tomatoes, honey and chicken stock, stir and simmer for 5 minutes. Puree, add the cream and beans, simmer 5 minutes. Stir in parsley, adjust seasonings and serve.
**Southwest Variation: Replace nutmeg and thyme with 1/2 tsp each ground cumin and coriander; replace cayenne with chipotle powder. Replace parsley with chopped cilantro.
**North African Variation: Replace nutmeg and thyme with 1/2 tsp each ground cumin, coriander and paprika.
How do you make pumpkin soup? My family enjoyed a bowl at the American Indian Museum in the food court. It was yummy. I have not been able to duplicate it. Any ideas would be great! Thanks.
krc from Madison, IN
This site has great pumpkin soup recipes, take your pick!
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Peel pumpkin and remove all the seeds.
Cut Pumpkin into cubes approximately 1 inch in size.
Melt butter in a heavy bottomed sauce pan. Add onion and Garlic, fry on Low until soft.
Add Pumpkin, cook for 2-3 minutes.
Add stock and bring to a boil on Medium.
Season with salt and pepper.
Add ginger, lemon juice and bay leaves.
Cover and simmer (on low) for 20 minutes until pumpkin is soft.
Remove bay leaves.
Let cool a little bit then press through a strainer or use a food processor to make smooth. (You can also leave the chunks in it, you could add cubed potato to the soup and have a chunky pumpkin soup).
Pour into sauce pan and milk, slowly reheat.