Sunday, June 19, 2011

Pumpkin Soup

According to the calendar, it is mid June, but the weather we're having today sure doesn't feel like it! With a high of 60°F, this hot harvest-time recipe is sure sounding yummy...

I found this recipe for pumpkin soup a few months ago on a blog called A Little Tipsy. You can see the original recipe and some fun Halloween ideas here. I altered the original recipe just a bit to match the ingredients I had on hand and make it a touch less fattening. This soup is not sweet as pumpkin recipes tend to be; it uses the vegetable more like the squash it is!

Pumpkin Soup
2 Tbsp butter or margarine
~1/3 cup flour
1 medium onion, grated or diced
4 cups water
4 chicken bouillon cubes (or the equivalent in bouillon powder, to make 4 c broth)
1 16 oz. can pumpkin
1 1/2 t. salt
1 1/3 t. lemon juice
1/4 t. pepper
1/4 t. nutmeg
2 2/3 cups milk
  1. In a large pot, melt 2 Tbsp butter/margarine. Stir in flour, making it almost doughy.
  2. Add onion, bouillon, and water.
  3. Stir mixture until smooth and thick - you will need to mash up your doughy flour-butter mixture to combine it with the other ingredients.
  4. Add pumpkin, salt, lemon juice, pepper, and nutmeg. Stir to combine - try to break up the pumpkin so your soup has a smooth consistency.
  5. Heat to boiling, stirring occasionally.
  6. Let simmer 15 minutes.
  7. Add milk and heat through but not to boiling.
  8. Serve hot! A Little Tipsy has a recipe for pumpkin-shaped bread bowls that would be oh-so-cute as a "dish" for this soup.


  1. My mom made this once, I remember it didn't turn out very well; how did it turn out for you guys?

  2. Turned out well, but I prefer pumpkin pudding myself ;^)