recipe: pumpkin soup

11 Nov

This recipe was adapted from a number of different recipes on the internet…by my husband! He does not cook as a general rule, but when he got Fridays off and I was working Fridays, he had to do something. A co-worker gave him a pumpkin, and he got creative! This is a delicious, extremely nutritious soup. We’ve had it about five times in the last two months and are not tired of it yet!


2 cups chopped raw pumpkin (you could also, I suspect, start with pumpkin puree and make excellent soup)

3 cups (approximately) broth

1 tablespoon butter

1 large onion (or 2 small), chopped

2-3 stalks of celery, chopped

4-5 cloves garlic, minced or pressed

1 cup milk

1/2 cup sour cream

1/2 cup plain yogurt

ground black pepper


Boil the pumpkin in the broth until soft. In the meantime, cook the onion, celery, and garlic in the butter until soft but not browned. Add the other vegetables to the pumpkin. When pumpkin is soft and tender (rather like an old love song), puree the mixture in a blender. (Look out, it’s hot.) Add the dairy and stir well. Pepper to taste and serve! This is fantastic left over, too. It goes well with whole grain rolls.

Note: the proportions of dairy are flexible here. We’ve used all yogurt instead of yogurt and sour cream.


One Response to “recipe: pumpkin soup”

  1. Spilt Milk November 11, 2009 at 3:28 am #

    A great addition to pumpkin soup (makes it even healthier and lower GI too) is a can of chickpeas. (I’ve tried it with fresh but they seem to never quite fully tenderise so the soup might be gritty). Makes it really hearty and filling too!

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