Harvest Pumpkin Soup, The Quick and Easy Way

While generally speaking I prefer my veggies fresh, I have been known to sneak in the occasional frozen or gasp! canned item. This particular soup I’ve always made from canned pumpkin – not Heaven forbid the sweetened stuff but the unadulterated pure pumpkin puree. It’s my gift to myself for when I want a super fast nice bowl of hot soup that tastes awesome.

I got the idea for this particular recipe from the Ramada Hotel in Jerusalem, since this was a signature dish of theirs and they always sprinkled pine nuts on top. It’s a delightful soup. So with the cold weather setting in, getting a tasty autumnal treat that’s nice and hot on your table, this will hit all those spots. This is especially nice for a Thanksgiving dinner, for those who celebrate it, since it’ll probably be the fastest item on your menu.

So start with your basics to make a fine soup, the onion and then the garlic. Sautee the onion till dark yellow and add the chopped garlic till very lightly cooked. Don’t let it brown or it’ll be bitter. Add the heaping spoonfuls of powdered soup mix or bullion.

Add the water and bring to a simmer and then add the pumpkin puree and the soy milk. (I just happened to find organic, you can use regular as well).

Stir well till completely combined, add one teaspoon of the salt and cook on very low simmer for about 30 minutes, stirring occasionally.

The texture is like heavy whipping cream, i.e. a nice velvety consistency. Taste to correct for salt and serve hot in deep bowls with pine nuts sprinkled on top. No need to toast the nuts, the fresh tang of their taste complements the rich pumpkin creaminess. If you like, you can sprinkle with croutons as well.

Harvest Pumpkin Soup, The Easy Way

1 small peeled, chopped onion
2 large peeled, chopped garlic cloves
2 tablespoons vegetable oil
2 heaping tablespoons pareve chicken soup powder
5 1/2 cups water
2 1/2 cans pure solid pack pumpkin (unsweetened)
1/2 cup soy milk
1-2 teaspoons salt
1/2 cup pine nuts to sprinkle on top

Directions:

Take a soup pot and put in the oil and sautee the onion till dark yellow. Add the chopped garlic and cook very briefly, do not allow it to brown, it will get bitter. Add the soup powder and the water and bring to a simmer and add the pumpkin, soy milk and one teaspoon of the salt. Simmer on low for about 30 minutes, stirring occasionally. Taste to see if additional salt is needed and serve hot in bowls with a sprinkling of pine nuts on top. You may sprinkle in croutons as well if you wish.

***An important note. If you wish to make this in advance and don’t eat on the same day it is made, it tends to thicken up a bit. If so, before reheating, add 1/4-1/2 a cup of soy milk to thin out the consistency a bit BEFORE reheating. Then you can reheat it without worrying that the bottom will scorch. Just heat it on low simmer.