A few days ago, I had a rather embarrassing pumpkin meltdown in my kitchen. I was trying to bake a Halloween pumpkin on a cookie sheet, but the pumpkin was a bit too big, and the juice flowed right out of the oven and over the floor. Since then I have washed the floor, scraped the baked pumpkin into a bowl, and looked up some pumpkin soup recipes. I am also pleased to report the resulting pumpkin soup is rather good.
In looking for recipes, I noticed that the recipes were all alike in some ways. They all started with about 2 cups of pumpkin and 3 cups broth, then added various sautéed vegetables and a teaspoon each of various spices, then finished with a half cup of cream.
I wanted a heart-healthy version, so that meant cooking down some chicken legs for unsalted broth, sautéing the veggies in olive oil, using fat-free half and half instead of cream, and honey instead of sugar. Since I had fresh pumpkin instead of canned, it also meant using onions, plus carrots and celery for a little stronger flavor.
Most recipes call for pepper. I have whole pepper but no pepper mill, so I hesitated to use whole peppercorns since it would be nearly impossible to find them for removal after cooking. Next time. I’m still trying to sort out Welsh rarebit; in the meantime, as a distant approximation, on the side I have Swedish rye bread with sharp cheddar melted on top.
Here’s the whole recipe:
1/2 cup onion
2 stalks celery
2 cups pumpkin
3 cups chicken broth
olive oil for sauteeing
1 teaspoon salt
1 teaspoon allspice
1 teaspoon nutmeg
1/2 cup fat-free half and half
~Chop onion and celery in a blender, then sauté in olive oil.
~Blend pumpkin in the blender until smooth, adding a little of the chicken broth, then the salt, honey and spices, and the rest of the broth.
~If you are going to freeze the soup, do it before adding the cream, or if you are going to refrigerate it overnight, just put the onion mix back into the blender and mix it in with the pureed pumpkin that’s already in there before popping the blender container in the fridge.
~When you’re ready to eat the soup, put it back in a pan and cook it, then add the cream (without boiling) just before serving.