Guest Post: Simple Pumpkin Soup

Posted by divinecaroline on November 6th, 2009 at 10:51am

By Brie Cadmin for divinecaroline

I make this easy and versatile soup during the fall, when pumpkins are in season. Depending on what you have on hand, you can swap out the sweet potato for yam, experiment with different types of squash, or blend in some broccoli for a little green. It’s high in Vitamin A, and served with salad and warm bread, makes a great autumnal dinner.

Simple Pumpkin Soup

One large yellow onion, chopped

1 tablespoon butter

One medium sweet potato, peeled and chopped

2 cups pumpkin, peeled and chopped, or 1-1/2 cups pumpkin puree

2 cups chicken or vegetable broth

1 teaspoon chopped sage

One bay leaf

1-3/4 cup cream or milk

Juice of a lemon

1/4 teaspoon cumin

1/4 teaspoon cinnamon

Salt and pepper

Parsley, toasted pumpkin seeds for garnish

In large saucepan, cook onion in butter until tender. Add next five ingredients and cook over medium heat until vegetables are tender, about twenty minutes. Remove from heat and allow to cool. Puree in blender or food processor, making sure to remove the bay leaf first. After the soup is well blended, return to pan and add milk, lemon juice, and spices. Add more milk or juice for desired thickness. Salt and pepper to taste. Garnish with flat leaf parsley sprigs and roasted pumpkin seeds.

Tags: divinecaroline, Guest Posts, guest recipe, pumpkin recipes, pumpkin soup, seasonal recipes, soup recipes

Under Guest Posts+ Guest Recipes+ In Season+ Simply Recipes Tags: divinecaroline, Guest Posts, guest recipe, pumpkin recipes, pumpkin soup, seasonal recipes, soup recipes