Fanatic Friday: Pumpkin Soup

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Doesn’t this soup look delicious? I’ve always been on a hunt for a GREAT pumpkin soup and it looks like my search is over! I hope you enjoy this recipe submitted by LesliAnn. (Doesn’t her picture look so professional?!) Anyway, give it a try!
Pumpkin Soup (Adapted from Rachel Ray)
1 Tbsp olive oil
2 Tbsp butter
1 fresh bay leaf (I used 2 dried bay leaves)
2 ribs celery, finely chopped (*Note from Crystal…you know I’ll be using my dehyrated celery)
1 medium yellow onion, chopped (or substitute dehydrated onions from the cannery- Combine 2 Tbsp dried onions with 8 Tbsp hot water and let sit 15 minutes)
Salt & Pepper
3 Tbsp flour
1 Tbsp poultry seasoning (or 2 tsp thyme)
2 Tbsp hot sauce
6 cups chicken broth
29-oz canned pumpkin puree
2 cups half and half (or heavy cream) (*Note from Crystal: Make your own substitute by using 3/4 C. Milk + 2 C. Water)
1/2 tsp nutmeg 

Directions: Heat oil, butter, bay leaf, celery, onion, salt and pepper over medium-high heat in a soup pot. Cook 6-7 minutes until tender. Place celery and onion mixture in a food processor or blender for just a few seconds until mixture is smooth. (This part is optional- but I don’t like chunks of onion or celery in a smooth pumpkin soup) Place back in soup pot and make sure the mixture is hot. Add flour, poultry seasoning and hot sauce; cook 1 minute. Whisk in chicken broth and bring liquid to a bubble. Whish in pumpkin in large spoonfuls, incorporating it into the broth. Simmer 10 minutes to thicken a bit. Add half and half or cream and nutmeg. Keep warm until ready to serve. Yields-16 cups

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11 Comments

  1. I posted a similar pumpkin soup recipe on my blog last week only mine is a slow cooker! We must be on the same wave length. well you know what they say, “Great minds think alike”! Ha. Looks wonderful.

  2. I posted a similar pumpkin soup recipe on my blog last week only mine is a slow cooker! We must be on the same wave length. well you know what they say, “Great minds think alike”! Ha. Looks wonderful.

  3. Can you use fresh pumpkin instead of canned? Have you tried it this way?

  4. Can you use fresh pumpkin instead of canned? Have you tried it this way?

  5. I’m sure you can use fresh pumpkin. You’ll just need to decrease some of your liquid because fresh pureed pumpkin is more runny than canned pumpkin. Give it a try and let us all know how it works out!

    Crystal

  6. I’m sure you can use fresh pumpkin. You’ll just need to decrease some of your liquid because fresh pureed pumpkin is more runny than canned pumpkin. Give it a try and let us all know how it works out!Crystal

  7. I’m sure you can use fresh pumpkin. You’ll just need to decrease some of your liquid because fresh pureed pumpkin is more runny than canned pumpkin. Give it a try and let us all know how it works out!Crystal

  8. Crystal –

    Have you made this soup yet? I made it last night and went to put the celery/onion mixture into my blender and there just wasn’t enough liquid to blend it. It just swirled around and that was it. What went wrong?

    Also, it comes out spicy – just a warning – woowee!

    Also, is half & half heavy cream and milk – does your substitue work with skim milk and water? What makes up half & half?

    Thanks for being such a great go to girl!

  9. Crystal –

    Have you made this soup yet? I made it last night and went to put the celery/onion mixture into my blender and there just wasn’t enough liquid to blend it. It just swirled around and that was it. What went wrong?

    Also, it comes out spicy – just a warning – woowee!

    Also, is half & half heavy cream and milk – does your substitue work with skim milk and water? What makes up half & half?

    Thanks for being such a great go to girl!

  10. Half and Half is Half Cream and Half Whole Milk. You can make your own by mixing the equivalent of evaporated milk from powdered milk with cream. I have read that you can use the powdered milk substitute for evaporated milk as half and half. When I’ve used it, it works but I haven’t tried it in everything!

  11. Author

    Half and Half is Half Cream and Half Whole Milk. You can make your own by mixing the equivalent of evaporated milk from powdered milk with cream. I have read that you can use the powdered milk substitute for evaporated milk as half and half. When I’ve used it, it works but I haven’t tried it in everything!

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