Pumpkin soup

November is here, and that means majoring on pumpkins, doesn’t it? I did not grow up eating a lot of pumpkins, so the pumpkin pies I make mostly for my American husband and for our son who also loves this. Pumpkin-soup on the other hand, is something my tastebuds can share a love for.

butternut squash

Last week I made this soup for our weekly Thursday Torah-study group. And afterwards I have been asked for the recipe, so I thought I might as well write it here on the blog. As with many of the things that I make, it is really simple and easy. The secret behind its wonderful taste, is a lot of pumpkin! Or a lot of butternut squash, or a mixture of the two, which is what I did the other day.

butternut squash

I start by cutting a couple of onions into relatively small pieces, and frying them in butter over medium heat, so that the onion pieces turn shiny, but not brown. Meanwhile I prepare the pumpkin or squash, – peal, remove seeds and cut into quite big cubes. Those pieces I throw on top of the onions, and then I just barely cover it all with water. The less water, the thicker soup, naturally. At this point I add salt, pepper and bullion, quite a bit of it to add good flavor.

Pumpkin soup

You cook it until the pumpkin pieces are soft, and if there is time, you let it cool slightly before mushing it with a mixer of some sort. I prefer a stick mixer, but a regular mixer works too, or even a food processor, but it is a mess having to transfer the whole thing. When it has all turned into soup, I add cream, which of course makes the flavor all the creamier and yummier (*this is a step that can be skipped and if you do oil instead of butter in the beginning, you have a parve soup). At the end you taste it and add spice to make it just the way you want it.

pumpkin soup

We had leftover soup for lunch today, which was perfect for our prince who was home from school because he was not feeling well. I am hoping we are all just getting mild cases of colds and flus now in the beginning of the season, so to speak, and that this will make us immune for the rest of the winter. One can always hope. And plenty of soup and good rest should help it too!


One thought on “Pumpkin soup

  1. Franziska says:

    I always put a little black pumpkin oil on top of the soup. It’s delicious.

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