This classic pumpkin soup is healthy, easy to make and very satisfying. I like that you can make this simple soup just like it is here, but you can also make all sorts of variations on the theme once you’ve got the basic soup done. It is gluten free and vegetarian if you choose vegetable stock instead of chicken stock.
You can use Jap, Queensland Blue, Butternut, any of the small varieties of pumpkin, whatever you have available really, as long as it’s a nice orange sweet fleshed one.
You could even use canned pumpkin if you like (this organic one is one of my favorites)
The soup calls for vegetable or chicken stock, and honestly, I never have it on hand. But what I DO have is this organic vegetable bullion powder. I just add a cube or two, depending on how big of a soup I’m making.
Sometimes I also love to put a few leaves of spinach in the top to soften at the very end of the cooking time.
Health in a bowl.
Pumpkin Tools Every Pumpkin Lover Should Have
Here are my absolute must haves for cooking with and enjoying pumpkins.
- pumpkin carving tools
- pumpkin peeler – trust me, this is 1000 better than trying to peel a pumpkin with a regular knife
- aluminum baking sheet pan – I have both these and a regular metal pan. The aluminum is hands down the best: cleaning is a breeze compared to all other baking pans
- stick blender – for all those times when you want to puree a soup or a sauce
- Vitamix blender – if you’re serious about pureed pumpkin and freezing pumpkin soups for the winter. I use mine All. The. Time!!!
Precision Kitchenware – Ultra Sharp Stainless Steel Dual Julienne & Vegetable Peeler with Cleaning Brush & Blade GuardArtisan Professional Classic Aluminum Baking Sheet Pan Set with Quarter, Half, and 2/3-Size SheetsOvente HS560B Multi-Purpose Immersion Blender, 300-Watt Hand Mixer, 2 Speeds, Brushed Stainless Steel Blades and Detachable Shaft, Black