How to make a pumpkin soup - in easy illustrated steps
This month's notes: November 2014: Apples are still available! Frosts and freezes have begun, so don't wait . Corn mazes and hayrides are still going in most places through the first week of November. Make your own homemade ice cream including low fat, low sugar and other flavors)) Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions
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How to Make Homemade Pumpkin Soup - from a Real Pumpkin or Canned Pumpkin!
Looking for a simple, illustrated recipe for pumpkin soup? You found the right page! Maybe you've never had pumpkin soup? It's really quite good - even kids like it! It's one of those foods, like carrot cake, that sounds bad, but tastes great! I haven't met anyone yet who hasn't liked this recipe! As an added plus, this pumpkin soup is all natural and low fat!
Directions for Making Pumpkin Soup from Scratch
- 3-4 cups mashed cooked pumpkin, (click
here for directions to prepare from a fresh pumpkin) IF
- 1 Tablespoon minced garlic
- 1 large mild (sweet) onion, chopped
- 6 fresh carrots (finely chopped or grated) (about 1 cup grated)
- 3 tablespoons melted butter or margarine
- one half teaspoon salt and dash of pepper
- 1 pint half-and-half (I use fat-free) If you want to go "au naturale" try your favorite milk instead (half and half gives it more body, though)
- 2 teaspoon thyme
- 4 tablespoons chopped parsley
- 2 stalks of celery (not 2 bunches!)
Recipe and Directions
Step 1 - Cooked pumpkin
Yes, you can used canned pumpkin.. .but how do you know what it even is? It looks nasty (no insult meant to Libby's). But look at the fresh, bright color of fresh cooked pumpkin (there is NOTHING added to it, that's its natural color). It's easy to make your own from a fresh pumpkin - just click here for directions to prepare from a fresh pumpkin!
Step 2 - Gather the other ingredients
1 pint of half-and-half (I use the fat free type to keep this healthy) - If you can't get "Half and Half", here are some substitutes:
- Half milk, half cream;
- Evaporated milk;
- 7/8 cup milk + 1 1/2 tbsp butter;·
- 5% creams,
- Milk (whole, not skimmed).
And the rest of the ingredients:
- 1 large onion
- 4 tablespoons parsley
(fresh is better, but not necessary)
- 6 fresh carrots (grated or finely chopped)
- 1 Tablespoons minced garlic
- 2 teaspoons thyme
- 2 stalks of celery (not 2 bunches!)
Step 3 - chop the onion and celery
I use an electric chopper or food processor until the pieces are about 1/8 in size.
Step 4 - Sauté the onion and celery
Sauté the onion, celery and the grated carrots in butter until tender.
Step 5 - Add the rest of the ingredients
Add remaining ingredients except half-and-half. Cover and simmer 10 minutes, stirring occasionally.
Note: If you want to freeze the soup for use later, stop now and freeze it. When you are ready to use it, defrost it, heat it up and resume with step 6!
Step 6 - Add the half and half and serve!
Add half-and-half, and heat (on the stove on medium, while stirring, or a minute in the microwave). Serve warm. Makes 6-8 small servings.
Feedback and Tips
Comments from a visitor on November 19, 2008: "Hi - I am an Englishman, living in Vienna, Austria - how's that for starters! Tomorrow I am going to make your pumpkin pie, this looks like a great recipe and I will let you know how it turns out. One word to add about the pumpkin soup - it is very popular here in Austria and served with a dribble of pumpkin seed oil on top, which is delicious and referred to here as 'Styrian Gold', since it comes from the province of Styria. If you can get it in the US, do try, it's worth it! I had to take some over on my last trip, I come over every summer to see friends and get up to date on recipes!! all the best, "
Complete Water Bath Canner Kit
This is the same type of standard canner that my grandmother used
to make everything from pumpkinauce to jams and jellies to tomato and
spaghetti sauce!. This complete kit includes everything you need: the
canner, jar rack, jar grabber tongs, lid lifting wand, six pint jars with
lids and rings, a plastic funnel, labels, bubble freer, and the bible of
canning, the Ball Blue Book. You'll never need anything else except more
jars and lids!
Average Customer Review:
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This page was updated on 6-Nov-2014
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