Heaven on Earth

Heaven on Earth

Tuesday, February 1, 2011

Pumpkin Soup

I had this beautiful large Moschetta (also called Buckskin) pumpkin from this fall.  I love the tan color.  I cut it, seeded it and baked it in my oven for about 1 hour at 350 degrees F.  After scraping the flesh from the skin, I set it in a colander to let some of the water drain because this is one WET squash.  I got about 4 cups of water total from this pumpkin and about 4 lbs. of cooked pumpkin flesh.  This was not very flavorful from my fork but I had read that it is often used for baking and soups.  So I added it to my favorite squash soup recipe and it was Delicious!!!!  In fact, Erin said she liked it better than the butternut in this recipe. 

I had enough pumpkin left over for a double batch of soup, so it's in the freezer, ready to go on a busy night when I need it.  I freeze some of the puree for later, thinning it when I heat it up.  I usually forgo the 1/2 and 1/2 and thin it with skim milk.  If you are like me, and love the undiluted flavor of the veggies, add the cream or milk slowly, tasting as you add it so you don't lose the pumpkin flavor. 
Pumpkin/Squash Soup
1 lb. fresh baked squash (peeled, and cubed) or one 29-oz. can of pumpkin
3 Tab. butter
½ C. scallions
½ C. chopped celery
½ C. carrots
1 garlic clove, chopped
3 C. chicken stock
1 C. canned Italian tomatoes, chopped with juice
1/8 tsp. dried red pepper flakes
¼ tsp. freshly ground  pepper
1/8 tsp. freshly grated nutmeg
Up to 2 C. half & half or skim milk
Green onion tops, sliced very thin (save for garnish)

Melt butter in saucepan. Sauté gently onions, celery, and carrots. Add garlic, stir briefly and add chicken stock, tomatoes and pumpkin. Season with red pepper flakes, pepper and nutmeg.
Cook slowly for 1 hr. Remove from heat, cool slightly, and puree until mixture is very smooth.

To Serve:
Reheat very gently with the half & half. Garnish with thinly sliced green tops of onions.
Makes 2 quarts.
Linked to Hearth 'n Soul


  1. Looks wonderful! Since I'm exploring using winter squash as an ingredient, I'll be trying this recipe very soon. Thanks for posting it!

  2. It sure looks tasty, and hearty too! YUM!

  3. this looks amazing! i too like to substitute for the rich creams in my soup...i think it dilutes the real flavors too much. such a great recipe.

  4. The pumpkin soup you served at the retreat was so wonderful and full of flavor! You have it all figured out Bonnie. Thanks for sharing the recipe!

  5. Oh my! This does look good. I am catching up here and glad I came. Your roasted vegies look great too. I love the idea of molasses.

  6. Bonnie -- this sure looks good on such a cold day. We went down in the negative last night. There is almost nothing better that I like than a great soup. I have never heard of a Moshetta before. What a wonderful gift from the garden in the dead of winter. Joni

  7. That would taste so good on a cold winter night!

  8. I am a huge soup fan - especially the creamy ones - I will be sure to taste as I go next time I make one so as not to overpower the soup! I am late but thanks for linking this up to the Hearth and Soul Hop!

  9. ok the addition of tomatoes is interesting. i like it and have never, ever had pumpkin soup with tomato. i will give it a try! great spending time with you last week :)