Fake it ’til You Make It . . .

Easy Peasy Pumpkin Soup

Easy Peasy Pumpkin Soup

Until you make pumpkin soup, that is.  I’m trying real hard here to get that Fall feeling . . . but it’s 90 degrees here today. So I’m “faking” fall with some easy-to-make pumpkin soup.  Sure, I love roasting fresh pumpkin and making the soup from scratch, but heck, it’s like Summer here!  I’m no more ready to buy a pumpkin and tackle its messy disembowelment than I am ready to roast a whole pig.  Well, roasting a pig would actually make more sense in this weather.  I don’t have the energy for that . . . let’s not even talk about that whole process!

So, with my flip flops on (and Uggs at the ready), I present to you: Easy Peasy Pumpkin Soup!

Easy Peasy Pumpkin Soup

Ingredients:

  • 2 tablespoons unsalted butter
  • ¼ cup finely chopped onion
  • 1 tsp fresh grated ginger root
  • 1 clove garlic, minced fine or crushed
  • ½ teaspoon whole celery seed
  • 8 cups chiken broth (Trader Joe’s Free Range Organic works great here)
  • 2-15 oz can pumpkin (I use Trader Joe’s Organic Pumpkin)
  • 1 cup spiced apple cider (you guessed it: Trader Joe’s Spiced Cider)
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • Toasted pepitas (pumpkin seeds) for garnish

Directions:

Heat the butter in a 6-quart, heavy bottomed saucepan over medium heat. Add the onion and cook until tender, stirring occasionally (2-3) minutes. Add the ginger, garlic and celery seed and continue sautéing for another minute.

Stir in the broth, pumpkin, apple cider and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally. Stir in the heavy cream and season with salt and freshly ground pepper. Garnish with toasted pumpkin seeds (pepitas).

Soup best

5 responses to “Fake it ’til You Make It . . .

  1. I’ve done the whole “fresh pumpkin puree” thing and, in my humble opinion, the results are not worth the effort. Canned pumpkin is just as good (if not better.) Love the addition of cider and the pepitas for crunch! I’ve been tossing marcona almonds onto my soup for the same effect, but I like your idea better :)

    • Thanks, Julie! I have to agree with you about the canned pumpkin–I actually haven’t used fresh pumpkin in ages. I do love it to make a Moroccan style stew with lamb and pumpkin and I have to use fresh for the chunks, but it’s been a few years! Now I’m craving it!

  2. At least you can buy canned pumpkin………….and I’ve snuck a can or two into my suitcase just so I can make pumpkin bread here, which I get VERY funny looks with……until they taste it. Over here in OZ, any kind of squash (well, except for zuchhini) is referred to as “pumpkin”……butternut, gourds, green stripey ones, but have yet to see a good ol’ American pumpkin. Have to admit, roasting pumpkin (butternut) is MUCH easier than your pumpkin. Will have to give this recipe a go with pumpkin here…………hope it’s as easy pea
    sy lemony squeezy as yours is! Thanks! xx

  3. Looks delicious Laureen – I actually have a pie pumpkin I need to do something with – I think your soup is on the menu soon! Faking it here as well with our freakishly hot weather! Hot soup & Flip Flops!

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