Pumpkin Soup

The Best Pumpkin Soup You’ve Ever Tasted

Please welcome guest blogger, Megan Carroll of A Kitschy Kitchen, where sells the most fabulous vintage-inspired aprons along with other great handmade creations.  Not only can she help you look good in the kitchen, but today she’s also going to teach us how to make the best pumpkin soup you’ve ever tasted! I can’t wait to make this one.

~

A Kitschy Kitchen

Feeding and fostering a healthy relationship with food can be a complex thing with young children.  Finding ways and strategies to make meals interesting can sometimes be challenging but when you find something that works, run with it.

For us it was a book, Pumpkin Soup. It was about friendship, responsibility and sharing.  The unifying element was food. From peeling the pumpkin and putting it into the pot to stirring the soup and adding the salt, everyone had a job to do. But when that fell apart and they couldn’t share, the soup was all-wrong. My kids loved this story and because of that I started making pumpkin soup for them. Having something that they could identify with and that we could talk about made it much more approachable.

Pumpkin Soup

Mummy’s Pumpkin soup, based on the book Pumpkin Soup by Helen Cooper.

  • One 2-2 ½ lb pumpkin, seeded & peeled*
  • Small onion chopped
  • 1 tsp of curry powder**
  • 1 tsp of cumin seeds**
  • 1 carrots chopped
  • 1 celery stick chopped
  • 1-2 cloves garlic
  • Curry powder  (optional)
  • 2tbsp butter
  • Salt & pepper to taste
  • 4 cups liquid (water, vegetable or chicken stock)
  • ¼-1/2 cup cream (optional).

In a large pot on medium high, melt butter and sauté the chopped onion, then add in the spices and cook until fragrant. Add in the additional vegetables and salt, stirring constantly until they are tender. Reduce heat slightly combine pumpkin and add liquid. Bring to a boil and simmer partly covered for 20 minutes or until all the vegetables are soft. Remove from heat, puree with an immersion blender or transfer to a regular blender in a batches.  Bring the soup back up to temperature (not boiling) and add the cream in at the end.

* To seed and peel, I like to chop mine into 8ths  or so, drizzle with olive oil and roast covered with tin foil in the oven at 375F for an hour.

** When making food for my children I tend to use spices in moderation, I still want them to experience different flavours but don’t want to overwhelm their palate.

~

Megan is originally from Vancouver BC but now lives in Bellingham WA with her family. She cooks, cleans and makes aprons.  Be sure to check out her shop and pick up the autumn apron seen in this post or one of her many other beautiful designs.

 

 



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  1. megan
    meganOctober 4,12

    For Garden Therapy Readers there is a discount code GTBLOG20 for 20% off!

  2. Sheila @sZinteriors
    Sheila @sZinteriorsOctober 4,12

    I love pumpkin soup, and it’s so hard to find a really yummy recipe. I’m definitely going to try this one out! Popping over now to check out the vintage aprons – love a little vintage :-)

  3. Diane C
    Diane COctober 6,12

    Does anyone know if canned pumpkin might work for this recipe?

  4. Christine
    ChristineOctober 18,12

    I make pumpkin soup and aprons too! I love seeing the different variations of both out there. @Diane, I do use canned pumpkin for my soups. It works well for me :)

  5. Jenny
    JennyNovember 15,12

    Awesome Recipe :)
    I love soup… Here is another one you might like.
    http://www.wascene.com/food-drink/healthy-butternut-pumpkin-soup/

    Thanks for sharing,
    Jen

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    ulimited hostingAugust 5,13

    I know this if off topic but I’m looking into starting my own weblog and was curious what all is needed to get setup? I’m assuming having a blog like yours would cost a pretty penny? I’m not very internet smart so I’m not 100% positive. Any recommendations or advice would be greatly appreciated. Appreciate it|

  7. Melissa
    MelissaOctober 10,13

    Looks delicious. I’m going to try it.

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