Pumpkin Soup


Pie Pumpkin


Pumpkins are like turkeys; they have both been regulated to limited use during most of the year, on special occasions like Thanksgiving, when roast turkey and pumpkin pie are perennial standbys.  Many historical recipes used pumpkin instead of winter squash to make everything from bread to pudding.  This recipe was adapted from one in “The Joy of Cooking” by Rombauer, Becker and Becker:

  • 2 tbsp olive oil
  • 1/2 cup chopped onion
  • 3 tsp minced garlic
  • 1/2 cup chopped celery (including leaves)
  • 1 tbsp butter
  • 1 tbsp flour
  • 3 cups cooked pumpkin, (roasted or steamed)
  • 3 cups milk or rice milk, scalded
  • 1/2 cup sour cream or substitute
  • 2 tsp herb combination, such as parsley, lovage, oregano, basil or sage
  • salt & fresh cracked black pepper to taste

Heat milk in a soup pot until scalded.  Add cooked pumpkin and blend, then remove from heat.

While milk is scalding, heat olive oil and onions, garlic and celery.  Cook until soft and translucent but not browned.  Add to the pumpkin mixture.

Blend the butter and flour together by kneading with a spoon and then add to the soup to avoid lumps.

Add sour cream, and heat thoroughly, but do not boil.  Add herbs, salt and pepper.  Stir well and purée in food processor or blender until creamy and frothy.  Serve hot.

Recipe taken from The Joy of Keeping a Root Cellar, by Jennifer Megyesi

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