Saturday, December 29, 2012

Winter Spiced Pumpkin Soup

This is a soup that nourishes the soul, first with scented whispers rising from the stove, and then with lovely, thick warmth that fills your belly and banishes the memory of cold winds outside.


1 large potato, peeled and diced
1 medium onion, sliced
2 leeks, sliced (white to just pale green part only)
4 to 6 garlic cloves (The more the merrier, I always say. If Edward is creeping around, definitely throw in the 6!)
Olive oil (or butter, if you're so inclined)

Saute the potato and onion until just beginning to brown in either the olive oil or butter. If you're Martha Stewart or similarly insane, or have too much time on your hands, or want to save money by using one of those pumpkins you still have laying around from that ONE pumpkin vine your kids planted and which yielded far too many of something no one ever really uses, then, by all means, peel, slice and add pumpkin to this melange, too. Knock yourself out. I use canned. It comes in later.

Once this vegetable mixture has softened and just slightly begun to brown, add:

6 cups chicken broth
1 cup water
1 can (29 oz) pumpkin puree (Again, if you're overzealous you've already sauteed real pumpkin into the mix so reduce the amount of puree to a 16 oz can) 

Stir in well and add spices:

1 bay leaf
1 1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1 teaspoon ground sage
1/2 teaspoon allspice
1 teaspoon curry

Salt and white pepper to taste.

Simmer this until all the vegetables are VERY soft. Remove bay leaf and puree in batches in a blender. Taste and adjust seasoning. If it's too thick, add a little water or chicken broth. 

Banishes vampires, cold weather, and bad moods.



  1. I haven't tried this recipe yet, but I thought you might be interested in this one for cheesy potato soup. Actually, it's just a slight modification of my mother's potato soup recipe.
    Ingredients (for two)
    two stalks of celery split in two and chopped
    medium onion chopped
    3 medium potatoes, peeled and diced into about 3/4inch chunks
    1 Cup milk
    butter (much preferred over margerine)
    salt and pepper to taste.
    1 can of Campbell's cheddar cheese soup, OR
    shredded cheddar cheese

    Put the potatoes, milk, 2 Tbsp butter, and enough water to cover the potatoes in 3 qt sauce pan and put on medium heat. cover.
    In a medium skillet, melt 2 Tbsp butter, then add the celery and onion. Sautee until the onion is tender and translucent. Add to the soup in the saucepan.
    Add the can of cheddar cheese soup or add grated cheddar into the sauce pan to thicken the liquid slightly. Add salt and pepper to taste, and let simmer until the potatoes are tender.

    The soup is delicious, and contains enough fat and cholesterol from the butter and cheese to cause Mayor Bloomturd to have a heart attack. So, ENJOY!!!

    1. Sounds wonderful and perfect for a cold winter day.

      I love cheese and broccoli soup. This would be something like that....except for POTATOES! Which, for me, are like bacon. ALWAYS good. I come from Idaho, you know.