Little Ivy Cakes

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. :)

THE END