Before Pumpkins Disappear This Year … Soup!

Usually when people are sick, Americans think, have some chicken noodle soup, stay in bed, and drink tea. Well, what do you give a vegetarian as a get-well food?  Normally, I’ll go for any soup – creamy tomato & basil is the easiest to make – but this time, I decided I wanted something a little different.  (If you’re still aching for Creamy Tomato Soup, try this recipe from The Food Network. Don’t forget to substitute vegetable broth for the chicken broth.)

Here’s magic:

pumpkin soup Image Source.

Pumpkin [Noodle] Soup (Approx. 4 Servings)

  • 1 lb. peeled pumpkin
  • 4 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 cups water
  • 2 cups milk
  • Grated nutmeg, a pinch
  • 1.5 ounces of spaghetti broken into small pieces
  • 6 tablespoons Freshly Grated Parmesan
  • Salt & Pepper, freshly ground, to taste
  1. Chop the pumpkin into 1-inch cubes.
  2. Heat the butter in a saucepan.  Add the onion and cook on medium heat until it softens. ~7 minutes.
  3. Stir in the pumpkin pieces and cook for 2-3 minutes.
  4. Add the water and cook until the pumpkin is soft. ~15 minutes. Then, remove from heat.
  5. Process the soup in a blender, then return to pan.
  6. Stir in milk and nutmeg, season with salt & pepper.  Bring soup back to boil.
  7. Stir in the broken spaghetti and cook till pasta is done. Stir in the Parmesan and sprinkle again with nutmeg.
  8. Serve while hot!
  • I was recently taught how to make a pumpkin pie using real pumpkin (as opposed to canned purée) and phyllo dough, which completely expanded my pumpkin recipe range. Have you ever tried making pumpkin soup before?
  • Do you have any alternate versions of this recipe?
  • What’s your favorite soup when you are sick?

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