Pumpkin Soup!

Until recently, we have been getting quite a few of Frog Bottom Farm‘s delicious delicata squash in our CSA shares.  While I love winter squash, they piled up during a few busy weeks of work, and we ended up with quite a few.  What’s the solution almost any time you’ve got a ton of veggies?  Soup, that’s what.

Sans cream, cozy in a mug.

This is an easy weeknight soup if you have pureed winter squash already on hand or if you open one of those handy 14 oz. cans of pumpkin that start showing up this time of year.  It’s also awesome with butternut squash.   More importantly, the kids enjoyed it and it makes great leftovers.  On to the recipe:

Pumpkin Soup

  • 1 pound of cubed winter squash, roasted at 400 F until soft and delicious smelling (20-30 minutes), and then whizzed in a food processor or blender until a smooth puree, or one can of pumpkin
  • one small onion, diced fine
  • one quart of chicken stock*, more or less, depending on the consistency you like (vegetable stock or water work just fine)
  • 1 cup of orange juice or apple cider
  • 1/2 teaspoon of dried ginger or a good-sized (technical term, that) chunk of grated fresh ginger
  • one cinnamon stick (or about 1/4 teaspoon ground cinnamon)
  • one bay leaf
  • salt and pepper to taste

Sweat the onions in a bit of oil in a soup pot until translucent.  Add the pumpkin/squash puree and the stock, juice, chicken stock, ginger, bay leaf, and cinnamon.  Bring to a boil and then turn down to simmer for 10-15 minutes.  That’s it.  You’re done.  Add a shot of cream (sour, heavy, or half-and-half) if you like.

This recipe is the classic fall pumpkin bisque modified for what we had around.  One of the best parts of pumpkin bisque is that it can be modified in a lot of ways.  Feel free to switch up the spices and ingredients.  Making it with cider and a touch of maple syrup is sugar-shack cozy, but I also like to double the ginger and add lemon zest for a zippier version.  It’s pretty much epic with some curry powder.  Play with it, and have fun!

*We like to make our own stock, but didn’t have any on hand.  We heard some solid Type-A foodies up in Vermont recommended Rachel Ray brand beef stock, so we tried her chicken stock…which was pretty good for boxed stock.

2 thoughts on “Pumpkin Soup!

  1. Lesley Bulluck

    YUM, that sounds good! I love cooler weather in the fall as an excuse to make soups again after not wanting to heat up the house for so long.

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