Homemade Pumpkin Soup Recipe

Aloha My Scrappy Friends!! I thought it would be a fun idea to share my recipe of Pumpkin Soup since earlier I shared a layout I made about this yummy bowl of Autumn goodness.

This soup may have started from an actual site, but over time I have kinda tweaked it to my family and my preferences. Little things like adding Ground Smoked Chipotle powder add a nice smokiness that mixes well with the smell of crisp and fallen leaves.

Adding farm fresh roasted Butternut Squash is a newer addition and really helps enhance the pumpkin flavor. I love using fresh ingredients to my families meals to help keep the costs down, but also support local businesses and farms in my area.

Here is a reminder of what this yummy soup looks like all done.

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Here is the recipe, which makes a nice big pot full. ( On a side note when I made this the other day, per cup, so 8 oz, this bowl of soup has about 10 grams of carbs. This is a very healthy soup with tons of vitamins and fiber and little sugar.)

Pumpkin Soup

Ingredients:
1 TBSP Coconut Oil
2 TBSP Butter
2 Celery Stalks, finely chopped
1 medium sweet onion, finely chopped
2 carrots, finely chopped
3 TBSP AP Flour
2 TSP Poultry Seasoning
2 Tsp old bay seasoning
2 fresh Bay leaves
Salt to taste
Papper to taste
About 28oz can Pumpkin Pureed (plain pumpkin)
2 Tsp Hot Sauce (Chipotle Chili powder 1 Tsp) (Optional)
6 cups Chicken Stock (I also like a 1/2 chicken, 1/2 beef broth mix)
2 cups Heavy Cream (or milk)
1/2 Tsp Nutmeg
Optional 3 cups pureed Butternut squash

Relish:
1 apple chopped
1/4 red onion finely chopped
2 TBSP lime juice
pinch of Lime Zest
1/2 cup dried cranberries, chopped
1/2 Tsp ground Cinnamon
1 Tsp Chipotle Chili Powder
2 TBSP honey
1.  Heat Soup pot to med high Heat, Add oil and butter.
2. Add and saute onion, celery and carrot. Add Bay leaf and Saute for about five or so minutes.
3.  Season Veggies with Salt and Pepper. Add Poultry seasoning, Old Bay, Chili powder and hot sauce. Cook for another 5 or so minutes until veggies are tender. Stir often from sticking.
4.  Add flour and cook for a couple of minutes. You want the flour to get a little color. This helps develop flavor.
5.  Whisk in Chicken Stock and Bring to a boil.
6.  Whisk in Pumpkin puree in large spoonfuls (If you are adding roasted Butternut Squash puree add it here like pumpkin.) Incorporate Pumpkin really well.
7.  Simmer soup for 10 minutes to thicken.
8.  Add Cream and Nutmeg.
9.  Reduce heat to low and keep warm until ready to serve.
10. Make relish. Combine all relish ingredients and mix. Add relish to the top of the soup in bowl.

If you want to take a look at the layout I made about this soup you can read about it on the SpiegelMom Scraps Blog.  This upcoming month of November I will be sharing quite a few layouts and recipes that I make to full comfy and cozy in the Autumn and Winter months.

Have an inspired day!! And  cozy one too!!

Hannah

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