Pumpkin Soup

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Tonight is election night in the US. May there be a clear winner and no recounts.

In other news, the following is the most amazing pumpkin soup recipe I have ever had. (Yes, my picky children ate it happily - well, mostly - and they devour the previous soup recipe.)

Pumpkin Soup
from Sundays at Moosewood Restaurant, page 120
serves 6


2 pounds pumpkin or winter squash, peeled, seeded, and cubed (about 5 cups)*
3 garlic cloves
2 onions, chopped
2 – 3 bay leaves
¼ teaspoon marjoram
¼ tsp celery seeds
2 fresh tomatoes, chopped (or 1 cup chopped canned tomatoes)
5 cups vegetable stock
1/3 cup dry white wine
1 Tblsp honey
1 tsp cinnamon
salt and pepper to taste
1 cup heavy cream


  • Place all ingredients, except the cream in a large saucepan.**
  • Simmer until pumpkin is soft.
  • Remove the bay leaves.
  • Puree.
  • Gradually stir in the cream to avoid curdling.


*You may substitute 2 pounds of roasted pumpkin and it will turn out fine with no blisters or cuts from peeling!

**You may saute the onion for a few minutes in a little olive oil, then added the garlic and herbs and sauteed for a bit longer, and then throw the rest of it together, if you wish.

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