Hello everyone! I’m excited to kick off a new feature with the Sassy Vixen authors. All of us love to cook…okay most of us are the same exact person but that’s beside the point! LOL Cooking and baking are one of my favorite things to do. Besides writing, I’m most at home when I’m creating in my kitchen. Give me a well stocked pantry, the basic cooking utensils and equipment, and I’m happy as a clam. This week I’m sharing one of my favorite recipes. This one is for Pumpkin soup. It’s a combination of two different recipes I found online, and each time I make it the end result is a little different. If you want it to be a sweeter soup, you would add more molasses and brown sugar. If you want more savory, you add more cumin, allspice and black pepper. This is one recipe you can tweak to your heart’s desire to get it to taste exactly the way you want it to taste.
And it freezes well. That part alone is the best selling point since you can dish it up in individual Gladware or Ziploc containers to freeze. When you want some for your lunch, just pop one of the frozen containers in your lunch box. It will stay frozen until you warm it up in the microwave or on the stove. Easy peasy.
I cook up a batch of this every year for Samhein…the Pagan and Wiccan holiday many know as All Hallows Even and Halloween. It’s the day of the year where the veil between the world of the living and the departed is very thin. This is the time we welcome and give honor to our ancestors who have gone before us and welcome them into our home. I offer my thanks as well as a bowl of my soup during my ceremony. Each witch has their own way of celebrating. For now, I have a portable altar I set up where I need it. When we find our own house, I’ll have a dedicated space…I can’t wait!
Let’s get started on this wonderful soup that fits in for the Fall and Winter holidays.
Pumpkin Soup Recipe
- 6 cups chicken stock (vegetable stock works great too)
- 1 large can pumpkin puree
- 1/2 -1 cup chopped onion
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp cloves
- 2 1/2 tsp salt (or to taste)
- 3/4 tsp ground black pepper
- 1 to 4 cloves garlic minced (depends on your taste buds)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1-2 yukon gold potatoes, peeled and diced
- 1/2 cup heavy whipping cream or sour cream
- ground ginger to taste: I add this in a 1/2 tsp at a time and adjust to taste
- Brown Sugar: this is also optional. I add this 1/4 cup at a time until I get the desired sweetness. You can also use honey or molasses
Assembly and cooking instructions
- Cook onions in the butter and olive oil until softened and begin to take on some color. Add the minced garlic and cook one minute more to release the flavor.
- Add the potatoes and the chicken stock and bring to a simmer.
- Reduce heat and simmer until the potatoes are soft.
- Add the pumpkin puree and simmer until all is heated through.
- Now use a hand blender to blend all together so it’s a nice thick puréed soup.
- Whisk in the cream and adjust the seasoning to taste just before serving.
Other ideas to try:
- Prepare 6 to 8 small pumpkins as serving bowls Click HERE for the step by step.
- Add more potatoes and only puree enough with the mixer so there are small bits of potato throughout
- play with the spices and herbs to get the flavors you desire
- Serve it from the stove, the individual pumpkins, one large pumpkin to serve as a tureen, or keep it warm in a crock pot for potlucks.
- Just have fun!
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