Creamy Pumpkin Soup

Wondering what to do with all those cute little orange pumpkins sitting on your doorstep or resting on your table? Here’s a tasty idea!

I made this Trim Healthy Mama (THM) -friendly recipe the other day and it turned out great (amazingly, all the kids loved it!):

Creamy Pumpkin Soup

You will need-

• 2 small-medium pumpkins (about 5-6 ” diameter) or maybe 1 big one (enough to fill  when cut up one 9 X 13″ casserole dish entirely)

Alternatively, use three 15 oz cans of pumpkin puree (not pie filling)

• 2  tablespoons butter
• 1 large white onion sliced
• 3 cloves garlic chopped
• 2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon turmeric (aside from being a zesty spice, this gives the soup more of an orange color, since the cut-up pumpkin might look more yellow than orange)
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 4 cups water (or 2 cups water and 2 cups chicken stock)
• 1 chicken bouillon cube (if not using chicken stock)
• 1/2 cup heavy cream
• 1 cup Greek yogurt (4% fat)

How to make-

1. Prepare the pumpkins

   *This is the most time-consuming part of the recipe–but also the most fun! Get your kids to help out and this will be a memorable FALL experience!*(If you are using the canned pumpkin puree, you can skip right to Step 4)

   -Cut open the pumpkins by slicing them in half horizontally

   -Use a large spoon to remove the seeds from each half (save the seeds in a bowl for later)

   -Cut into the inner rind even deeper with the spoon to get rid of the slimy interior

   -Peel the tough outer skin off with a potato peeler, making sure to remove the stem completely

   -Slice the pumpkins into pieces small enough to fit into a covered 9 X 13″ casserole dish (after putting the pumpkin pieces in the dish, cover with a layer of wax paper first, then aluminum foil, sealing snugly)

   -Bake in the oven at 350° for about an hour (or until soft and mushy)

2. While the pumpkin is in the oven, prepare all the other ingredients and have them ready in dishes (you can also get the seeds ready for baking–see directions below)
3. When the pumpkin is ready, remove it from the casserole dish and blend it until completely pureed (you might need to blend it in 2 batches), save for later
4. In a large pot, fry the sliced onion in the butter on medium heat until caramelized
5. Add the chopped garlic cloves, cook for a couple more minutes
6. Mix in all the other spices; cook another minute or so
7. Stir in the water (and chicken stock, if using)
8. Mix in the bouillon cube, if using
9. Pour in the pumpkin puree
10. Simmer for 15 minutes on low heat, stirring often
11. Turn off the heat; with an immersion blender, puree everything in the pot (alternatively, blend in batches and then return to pot)
12. Stir in the heavy cream and Greek yogurt
13. Adjust the taste (you can add a tad more of any of the spices if you feel you need to)
14. Serve while still hot (you might sprinkle some parsley flakes on top for a touch of color); eat with warm french bread slathered in butter, or with warm cornbread

Enjoy!

 

*Note for those following the Trim Healthy Mama plan: I think this qualifies as an S (Satisfying) meal. Either that, or it’s a Crossover because of all the squash (an E?) plus the Greek yogurt and heavy cream (both S’s). I don’t know . . . sometimes it’s hard for me to tell! If you use the Trim Cornbread from their Cookbook (new edition, page 199), this should fit right in with the Plan. ♥

Now, while the pumpkins were cooking in the oven, you will have prepared all the ingredients you needed next; you will also have prepared the pumpkin seeds for baking in the oven once the pumpkin was done and the oven was still hot. Here are instructions on how to prepare the seeds:

Pumpkin Seeds

1. Remove all the slimy strings from the seeds, then rinse thoroughly in water in a colander
2. Put all the seeds on a baking sheet covered with wax paper
3. Sprinkle with salt
4. Bake in the oven until golden brown and slightly crispy (I didn’t count, but probably between 5-10 minutes–you have to watch them carefully)
5. Remove from oven
6. Use a spatula to loosen them from the wax paper; place in a bowl to snack on

Ladies, I hope you have a blessed Fall season and a Happy Thanksgiving! If you try this recipe out, please let me know how you liked it, and if there is anything you did to tweak it according to your own tastes.

Have any other Fall recipe ideas to share? I’d be thrilled to hear them in the comment section below!

*The idea for my pumpkin soup recipe was originally from this recipe site. I made a few of my own changes.