Pumpkin Soup recipe


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Pumpkin Soup recipe

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Mar 19, 2009, 8:00pm

This is from my friend.

Liz’s Pumpkin Soup

1 onion diced finely
Saute until clear with 2 Tbs butter.

Add 4 cups water, one bay leaf and 2 tsp curry powder (add more if you think it needs more)

Whisk in 2 cups pumpkin. Simmer for 30 min or so, then add 1 can evaporated milk. Or if you want to be really evil add cream, but evaporated milk is just as good.

Mar 19, 2009, 10:46pm

Thanks, Cindy. I'll give it a try when my diet alllows. I usually like this in the fall. But I've got it now!

Mar 28, 2009, 9:45am

Can anyone offer some advice on how to get at the flesh of pumpkins? I did some pumpkin soup this past winter for the first time, but found it ever so hard to cut open and scoop out.

Mar 29, 2009, 5:10pm

>3 nzurisana: nzurisana

Almost all recipes that call for pumpkin or squash expect it to be previously cooked (or canned).

I think the easiest way to cook it is to cut it in half (or more pieces if it's large), scoop out the seeds and strings (I use a grapefruit spoon that has serrated edges), then place it cut-side down on a lightly greased (or sprayed) cookie sheet or shallow pan, and bake at 350 for 30-60 minutes (depending on the size of the pieces) until it is soft and easy to scoop out. Then you use the cooked squash in your recipe.

We love the small, sweet squash (such as acorn) cooked this way (about 30 minutes), then turned over and the crater filled with butter, brown sugar & raisins & baked an additional 10-15 minutes. Almost like having dessert with your dinner.

My favorite savoury version is to cut it in slices, brush with olive oit, sprinkle with multi-colored peppercorns and/or garlic pepper and bake 20-30 minutes.

Mar 29, 2009, 9:40pm

Sounds yummy!

Aug 3, 2009, 2:43pm

I'll definitely be trying this recipe in the fall, and I'll try out some homemade pumpkin pancakes. I love anything pumpkin or cranberry.

Aug 15, 2009, 7:48pm

You can also do it (the squash/ pumpkin) in the microwave. Cut and remove the seeds as described above then place cut side down in a microwave safe dish with about 1/4 cup of water and cover with cling film. Then cook in microwave on high until the flesh is tender. For spaghetti squash it takes about 7 mins. I'm not sure how long for the pumpkin.