One of my favorite easy soups is especially fitting at this time of year: PUMPKIN SOUP! I have tried many recipes from lots of sources, including 18th century cookbooks.
There seem to be two basic versions, one with a broth base, & a creamier style with milk. You can cook your own pumpkin, either baking it & scooping out the flesh, or peeling & boiling it. Either way, the cooked pumpkin will need to be pureed (I use my food processor). Or you can simply use canned pure pumpkin.
Whichever style I make, I use 3 cups of pumpkin to 4 cups of liquid.
- 3C cooked pumpkin
- 4C broth (veg or beef)
- 4T butter
- salt & pepper to taste
- 3C cooked pumpkin
- 4C milk (I use unsweetened vanilla almond milk)
- 1/2 t cloves, 1/2 t nutmeg, 1/2 t cinnamon
For both versions, blend all ingredients thoroughly & simmer slowly until hot & the flavors have a chance to blend. The broth version is lovely with croutons added when serving. I like the creamy style with a nice dark wheat or rye bread.
Both kinds are healthy & comforting, just right when the weather is turning towards winter, & both are super-easy.
These soups can also be made with many varieties of squash, so try out different kinds. It’s hard to screw this soup up, so go for it!
Pumpkins & squash are in huge supply at Fredonia Farmer’s Market & local farm stands.
