Piping Hot Pumpkin Soup:

Okay so I was inspired by this recipe I heard on the radio for pumpkin soup. The recipe was from a chef that has a gourmet restaurant here in Los Angeles. Unfortunately the measurements were not given. Never the less, I was determined to make the soup because it sounded really good and simple to make. Plus I thought it would be cool to serve them in little pumpkin bowls.
Turns out, I couldn't find the little tiny ones I wanted when I was at the grocery store. ;(
Later I went to the pumpkin patch and found the ones I wanted but, the "pumpkin specialist" on site told me they were not for eating. Not for eating?

Fine, I didn't get them for soup bowls BUT, I am thinking of going back and getting them for another recipe I want to try, roasted baby pumpkins. It's from Williams-Sonoma and if you look at the picture they used nothing else but the pumpkin that is also in my hand at the pumpkin patch. Right? I mean you tell me. "Sugar Baby's" would be too big.

* Anyway, now back to the soup, you may not want to read the rest of this post. Instead, I suggest, you visit La Recette Du Jour for a better pumpkin soup recipe. The Day after I had made my pumpkin soup*mess*, I saw that she had a post for an apple pumpkin soup that
I am sure will be out of this world.

So these are the instructions I got over the radio waves.

"Peel Baby Sugar Pumpkin, cut into pieces, saute with oil, leeks, corn, and a pinch of nutmeg. Then add chicken broth and cook 30 minutes. Then but in the blender and strain out corn. Serve hot."

And this is what I did. . .

I couldn't find a pumpkin that was labeled "Sugar Baby" in exact words. So I bought a "Sweet Pie" pumpkin. They may be the same thing? Can anyone verify. As you can tell I need some pumpkin counseling to get it all straight. Haha.
I didn't have leeks or corn either because I forgot to get them. I improvised with what I had though.
I know I butchered the recipe instructions given. But, this is not important people. Moving on.

-I sauteed 1 sliced shallot, 1 tbs fresh dill, salt and pepper, 3 tbs olive oil, and the pumpkin pieces of one small pumpkin. Until it looked like the picture below.

-Then, I slowly added 1 1/2 can veggie broth( I know, it was supposed to be chicken broth. What ev.) That simmered for 30 minutes.

-I pureed what was in the pot with 2 tbs butter in the blender. I decided it didn't have enough flavor at that point. . .

-In a small pan I chopped up 1 clove of garlic and sauteed it in some olive oil with nutmeg and added that to the blender. Not all of the garlic was pureed but it was a nice thing to get a nice chunk of garlic in your soup. :)

-Then, put the soup back in the pot and heated the soup and served it piping hot with some heavy cream and fresh dill garnish.

This was a very good soup. I am not saying it was bad. It may just be that thick pureed soups are not my cup of tea. I think I like brothy soups better. If I ever make this for guests I will serve it in a tiny bowl not in a great big bowl. It's too rich.

So there you have it. Next pumpkin project. . . Baked mini pumpkins. And The apple pumpkin soup from La Recette Du Jour. :)



Veronica said...

Hi Ivy

Not sure what happened there! I posted my recipe ages ago, it's here.

The method is similar to yours, but the key is the apples, ginger and curry powder, which stop the soup being too bland. Another tip is to roast the cubed pumpkin first to concentrate the flavour.

Thanks for the link!

Ivy said...

Oh. Thanks Veronica! :)

Katrina said...

Yum, I love pumpkiny-squashy soups! Thanks for visiting my blog. I'm not sure I'm over the whole hard boiled egg thing yet, either! But the cookie is delicious!

Bunny said...

I've never made pumpkin soup,it looks good though Ivy. It may be that I'm like you I prefer broth soups.

Vera said...

Ivy, the soup looks yummy! I happened to love thick pureed soups :) So, this is my thing.

Emiline said...

I actually like thick, pureed soups, so I think I would like this. Gosh, now I feel like making pumpkin soup.

Look at you! You're so cute. I always wonder what bloggers look like.

syrie said...

Gorgeous! I especially love the picture of the 6 pumpkins. Such amazing colours.

Lisa said...

Your soup sure is pretty! I think I'm with you on preferring a brothier soup but there is a place for everything. This looks very elegant.

I'm looking forward to seeing your baked mini pumpkins. That's something I've been wanting to try too!

Scoopalicious said...

your photography is so beautiful!