Pumpkin Soup Recipe Pls!!!!!

[AyannaDream]

I am having guest over this holiday, and I would like to prepare pumpkin soup. Trouble is, I dont no how. I've had this wonderful soup many times, but can't place all the ingredients. Please help!!! I could use a recipe for either canned or fresh pumpkin.

Thank you & Happy Holiday's!!!!!

Yanna

[Simmy]

Re: Pumpkin Soup Recipe Pls!!!!!

Ayanna,
Here's one I found in the archives and there's a couple more from the Real Taste of Jamaica cookbook right below it:

Jamaican Pumpkin Soup

Makes 8 servings

6 cups chicken stock
2 cups fresh or canned pumpkin meat or your favorite winter squash, (such as butternut squash, acorn, etc.), cut into 1-inch cubes
2 cups all-purpose potatoes, peeled and cut into 1-inch cubes
1 onion, minced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 bay leaf
2 teaspoons minced jalapeño pepper, or more to taste
Freshly ground nutmeg, to taste
1/4 cup low-fat buttermilk or evaporated milk
1/4 cup minced fresh coriander, for garnish

In a saucepan, or stockpot (large enough to hold all the ingredients) over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all ingredients by at least 2 inches.
Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.

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Spicy Pumpkin Soup

2 lbs. soup bones or stewing beef
2 stalks scallion, chopped
1 sprig thyme
2 lb. pumpkin
1 clove garlic, minced
1 lb yam, chunks
1 scotch bonnet pepper, whole
about 1/2" ginger root, minced
4 qts. water
salt, pepper to taste

Method:
Place soup meat in about 4 qts. water to boil until meat is cooked.
Add yam, pumpkin and other seasonings, except ginger. Boil until pumpkin is soft. Remove pumpkin and blend it or crush it, and return it to stock. Take out whole pepper and discard.
Taste and correct seasoning if necessary. Add touch of minced ginger to each soup plate.
Serve Hot. Serves 6.

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Here's one for cream of pumpkin soup, which I've had and is very good.

Cream Of Pumpkin Soup

2 tbs. butter
3 tbs. flour
2 cups milk
1 onion, chopped
2 cups boiled pumpkin (1lb.)
1 tsp. sugar
salt and pepper to taste

Method:
Melt butter and fry onion in it.
Add flour, salt, pepper and sugar and cook well.
Add milk slowly, stirring so butter and flour are well blended with milk.
Stir until smooth and thickened. Combine pumpkin with mixture, stir well. Simmer for 5 minutes and serve hot.
Serves 4

The cream of pumpkin soup tends to get very thick, you can add a bit more milk if that happens.

[ohliz]

Re: Pumpkin Soup Recipe Pls!!!!!

I've made that first one a couple of times and it is very good. For our family of 4 though, I doubled it and had just a little left for lunch. If you're using it as an appetizer it might be OK as-is. It is a *little* spicy from the jalapeno but my kids (8 and 5) ate it fine.

That second one looks tasty too....

[Rose]

Re: Pumpkin Soup Recipe Pls!!!!!

Yum, yum yum! I just made a Pumpkin Soup that was a bit of a combination of the Spicy and the Cream of Pumpkin and it's delicious. I cheated by using a little pepper pot soup mix, but not too much. By adding the some fresh bonnet pepper, it's nice and spicy. It's just the right consistency too. Thanks Simmy.