Pumpkin Soup!

delicious pumpkin soup
Yes! It is finally fall and time for one of my favorite flavors, PUMPKIN! I try to devour all things pumpkin during the October and November months, and this year I wanted to try something new, so why not Pumpkin Soup!

Here’s the recipe I found and it was delicious and hearty! Hope you enjoy!
Oh by the way, credit for the recipe is given to nourishingmeals.com with some of my own additions.

Soup Ingredients:

2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
1 to 2 tablespoons finely chopped ginger
4 to 5 large carrots, peeled and chopped
4 to 5 celery stalks, chopped
2 Granny Smith Apples, cored and chopped
10 cups water or stock*
8 cups cooked sugar pie pumpkin flesh
1/4 cup maple syrup or dark agave nectar*
2 to 3 teaspoons pumpkin pie spice
3 to 4 teaspoons Herbamare or sea salt
1/2 to 1 teaspoon ground black pepper

Garnishment Ingredient Options:

coconut milk and cilantro
or cream, agave maple syrup, and pumpkin seeds*

*(I used this second option; the syrup makes it a little sweeter though)

Directions:

Start with cutting your pumpkin in half. Soak it in 9×13 pans filled 1/4 the way with water. Bake in the oven for 45 to 90 minutes at 350 to 400 degrees. I cooked mine at 400 degrees for about 55 minutes. You will know your pumpkin is cooked enough when you can easily poke a fork into the pumpkin. It should be mushy and collapsing a little.

When the pumpkin is cooked you will scrape out the flesh for your soup! This part is fun. You will need about 8 cups. I was able to get more than 8 cups in a good carving-sized pumpkin.

Pumpkin soup flesh

Next you will heat the olive oil in a stock-pot (preferably 8 quart). Start by sauteing the your chopped onions, then then add the ginger, carrots, celery, and applies. Saute all for about 5-10 minutes.

Now, add the water and/or stock, cooked pumpkin flesh, pumpkin pie spice, salt, and pepper. Bring all to a boil, reduce heat to a simmer, and cook covered for roughly 20 minutes.

It should look something like this.

pumpkin soup

Lastly, you will puree the soup in batches. I know you are thinking, “why? It looks so good chunky?” But I promise you, it is even better pureed.

I would recommend baking the pumpkin seeds from your pumpkin to add to your soup or just as another snack. When I made this we were running short on time so we just did a salt and pepper recipe, but I would recommend trying something more savory like this recipe.

You can serve with a swirl of coconut milk and cilantro (which if you do you will have to let me know how it tastes). Or you can add a swirl of cream, agave maple syrup, and a sprinkle of baked pumpkin seeds (or any of the assortment).

pureed pumpkin soup

ENJOY your delicious Pumpkin Soup!!! It yields PLENTY!

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Chicken Pot Pie Soup

Delicious, but next time I would make biscuits to go along with this. The crust has always been my favorite part of Chicken Pot Pie and I couldn’t help but miss it.

Chicken Pot Pie Soup

  • 1/4 cup flour
  • 2 cups water
  • 4 cups milk
  • 1 celery stalk, chopped
  • 1/2 medium chopped onion
  • 2 chicken bouillons
  • Ground pepper
  • Dash of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed
  • 16 oz cooked chicken breast, diced
  • Salt
  • Baby Spinach, as much or little as you would like

Combine 1/2 cup of cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and bring to a boil. Add celery, onion, chicken bullion, thyme, pepper, frozen vegetables and continue to boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.

Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken and spinach, and slowly whisk in the water and flour mixture, stirring well as it’s added. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve!

Creamy Chicken and Gnocchi Soup

Creamy Chicken and Gnocchi Soup

  • 1 Tbs. extra virgin olive oil
  • 4 Tbs. butter
  • 4 Tbs. flour
  • 1 quart half & half
  • 1/2 c. celery, finely diced
  • 1 c. onion, finely diced
  • 2 minced garlic cloves
  • 2 – 14.5 ounce cans of chicken broth
  • 1 c. carrots, shredded
  • 1-2 c. chicken breasts, cooked and diced
  • 1 package gnocchi, cooked according to package directions
  • 1 c. of fresh spinach, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. thyme
  • 1/2 tsp. parsley
  • 1/4 tsp. nutmeg

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for a minute or so before adding the half and half. Add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Let the mixture thicken again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through and serve.