Tuesday, November 1, 2011


pumpkin soup

The February 2009 issue of Better Homes and Gardens profiled Juliana Hale of the BHG Test Kitchen and her soups, of which this was one.  Juliana grew up in a family of 12 and is a real soup advocate.  Her recipe for pumpkin soup is fairly direct and not overly complicated, but she also included instructions for making spiced croutons for a garnish.  I opted out of the croutons, but if the idea turns you on, just toss some bread cubes with pumpkin pie spice and saute them in hot butter till they’re toasted.

I liked this soup a lot and will be making it again.  It’s easy, satisfying, just sweet enough and has excellent complex flavors.  Though I like some pumpkin soups that have a spicy hot edge, I also like this one that’s just a simple pumpkin soup.  And I’m happy to eat it sans garnishes.  The original recipe yields 8 side-dish servings – too much for me as the only fan of pumpkin soup in my home.  I cut the recipe to 1/4 to yield two servings.  One for now, one for tomorrow.
Better Homes and Gardens Pumpkin Soup
Adapted 1/4 batch without croutons
Rating:  10 out of 10

2 tsp. Smart Balance buttery spread, butter or oil (Juliana uses butter.)
1/2 medium carrot, grated
1 small shallot, chopped (Juliana uses onion.)
1/4 stalk celery, chopped
1/2 clove garlic, grated or chopped
1 cup pumpkin puree (I used a pie pumpkin that I roasted and pureed.)
1 cup low-sodium fat-free chicken broth (Juliana uses less broth plus half and half)
2 Tbsp. water
2 tsp. pure maple syrup
1/4 tsp. pumpkin pie spice
Sea salt and pepper to taste
2 Tbsp. heavy cream or half and half  (Juliana does not drizzle cream over top.)

In a 2-quart heavy pot, cook the carrot in hot Smart Balance over medium heat for 2 minutes.  Add shallot, celery and garlic.  Cook 8-10 minutes, or till veggies are tender.  Stir in pumpkin, broth, water, maple syrup and spice.  Cook another 5 minutes, or till heated through.  Puree in pot with immersion blender, or transfer soup to a blender to puree.  Return to pot over medium heat.  (If soup is too thick, add water to thin to desired consistency.)  Taste to adjust seasonings, adding salt and pepper as desired.  Serve drizzled with heavy cream or half and half.  Yield:  2 servings


melvin said...

Hello Judy, thank you for this sharing which makes us salivate.
Have an excellent day.

Chaya said...

Pumpkin soup sounds yummy. I remember a time when I only saw pumpkin in pies. Now, it can be used in a multitude of ways.