Pumpkin Soup

by Anne Papina on November 5, 2001

Halloween has passed – I am on an all pumpkin diet πŸ™‚

Start with a pumpkin about the size of a volleyball (It won’t matter if it is too small or too big – you can correct that later). Heat the oven to 400 degrees Fahrenheit. Roast the pumpkin in a roasting pan (to catch any juices that escape) for one hour. Let the pumpkin cool, then cut it in half, remove the seeds, and scoop out the pulp.

Pumpkin Soup
Cook time
Total time
Recipe type: Soup
Serves: 6-8
  • 1 pumpkin, about so big
  • 2 yellow onions, sliced
  • some butter or oil
  • 6 cups chicken stock or vegetable stock
  • salt and pepper
  • Some grated Gruyere cheese
  1. Slice two yellow onions, then saute them in oil or butter until translucent in a stock pot. Add the pumpkin pulp, any of the escaped juice, and six cups chicken stock or vegetable stock (Trader Joe's has good stock - it comes in a cardboard box). Heat to a boil, then reduce to a simmer. Simmer for half an hour. Remove from heat.
  2. Remove the solids and puree in a blender, working in small batches (work carefully - blenders don't like having hot items in them). (A food mill would work here too). Put the puree in a large bowl. Add the liquid from the stock pot to the puree until you reach the consistency of soup you desire.
  3. Reheat the soup. Add salt and pepper to taste.
  4. Ladle into serving bowls, stir in some grated Gruyere cheese.
To make the soup even better, add the remains of the pumpkin (skin, seeds, messy stringy things...) to the stock, simmer for half an hour, then strain.


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