11.03.2011

Pumpkin Basil Soup


Wow is this soup good!  I got a pumpkin from Green Bluff orchards a few weekends ago while visiting Spokane, and I've just been itching to use it!  I got the original recipe sent to me from my sister-in-law who enjoys a Weight watcher diet with a focus in fresh produce and local sustainable meats.  This is a Weight Watchers recipe originally, and I changed it to use real roasted pumpkin instead of canned, and fresh chopped basil instead of dried oregano.  Thanks Katie for the recipe! 

Pumpkin Basil Soup

Ingredients:
1 medium onion, coarsely chopped
1 lb roasted pumpkin (how to)
3 1/2 c vegetable broth
1-16 oz can white beans, drained and rinsed
2 T fresh basil, finely chopped
salt and pepper to taste

Directions: In a large soup pot, water saute onions (or with a very small amount oil) over medium-low heat until tender, stirring occasionally (5-10 minutes).  Stir in pumpkin, broth, beans, and basil.  Simmer for eight minutes, covered, stirring occasionally.  Turn off heat and let stand for ten minutes to cool.  In a blender, process soup in batches until smooth.  To serve, ladle soup into bowls and top each with 1 tablespoon of grated parmesan cheese if desired.
Amy's notes: I used fresh roasted pumpkin for my recipe, but it could easily be substituted for canned pumpkin, around 15-16 ounces.  Make sure to use canned pumpkin, and not canned pumpkin pie filling.

This has been one of the better recipes I've made in a while.  So good, in fact, I am making a second batch as I type this.  It's predicted to snow tomorrow here in Pullman, and I could think of nothing that would make me happier on a snowy day than having more warm Pumpkin Basil Soup.  As I am now making it (ok I'm making a 1 1/2 batch because I just couldn't resist), I realized that I did not have more white beans for the recipe, so I am omitting them to try the soup with all veggie ingredients.  To adjust for this I added only 3 cups of vegetable broth per batch.  In eating it now, I can tell that it is less creamy tasting, but I still love it!  So there you go, two ways to make a pumpkin soup!  Enjoy!

What is your favorite blended or pureed soup?  How have you used fresh pumpkin in your cooking?

4 comments:

  1. So glad you liked this recipe! It is one of my fall staples. Next time try adding a little garlic powder or a whole garlic clove minced. The garlic gives it a little extra punch.

    And if you loved this one, definitely try the butternut squash soup. It is to die for! I use whole butternut squash that I roast myself, but if your grocery store carries pre-cubed butternut squash that would be easier. I also add yellow curry powder to taste (usually 1-2 tbsp).

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  2. Oh garlic would be a great addition to the Pumpkin Soup! I will probably be trying the Butternut Squash Soup sometime soon. Maybe next weekend when dad comes to visit. -ANK

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  3. Do you think it would be ok to serve this in a pumpkin?

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    Replies
    1. Sandi, Sorry it took me so long to reply. I've never tried serving soup in a pumpkin, but if you roasted it beforehand, I don't see why not! :)

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