David's Recipe for Pumpkin Soup

This soup can be made with other winter squashes as well. I have seen pumpkin soup served in half of a hollowed out squash, apparently baked, but I've never tried it.

Soup, American

  • 3 pounds pumpkin flesh
  • 3 medium onions
  • 9 cups boiling water
  • 1 small can tomato paste
  • 1 or more chili peppers, to taste
  • 1/2 bay leaf
  • 1 or 2 tablespoons of olive oil
  1. Dice the flesh of the pumpkin.
  2. Simmer the pumpkin in the water with the bay leaf about 1/2 hour, until tender.
  3. Dice the onion and saute in the oil until transparent. Add to the soup.
  4. Chop the chili and add to the soup.
  5. Add the tomato paste.
  6. When the pumpkin and the other ingredients are tender, remove the bay leaf and blend in a blender to make a smooth, thick soup. You will have to do this in several batches with a household blender.
  7. Reheat while stirring occasionally about 10 minutes.




 
  
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