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Pumpkin Soup | Manolo for the Big Girl

Pumpkin Soup

When most of us think of what to make out of a pumpkin, we think pie or possibly a sweet bread. Goodness knows I dearly love both of these uses, but I think it’s sad that people forget how good pumpkin can be in savory dishes, too. In particular, it makes a fabulous soup.

Here’s a recipe I found in a cookbook I found recently on a sale table at Borders: Modern Moroccan.

Velvety Pumpkin Soup with Rice and Cinnamon:

About 2lb. 7oz. pumpkin

3 Cups chicken stock

3 Cups milk

2-3 tsp sugar

12/2 Cup cooked white rice

Salt and ground black pepper

1 tsp ground cinnamon to serve

Serves 4

Remove any seeds or fibers from the pumpkins. Cut off the peel and chop the flesh. Put the prepared pumpkin into a pan and add the stock, milk, sugar, and seasoning. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the pumpkin is tender. Drain the pumpkin, reserving the liquid, and puree in a food processor, then return to the pan.

Bring the soup back to the boil again, throw in the rice and simmer for a few minutes, until the grains are reheated. Check the seasoning. Dust with cinnamon and pour into bowls. Serve piping hot with chunks of bread.

If you wouldn’t mind a suggestion from me, I’d pick a hearty, crusty bread, possibly in a whole grain.


6 Responses to “Pumpkin Soup”

  1. Fabrisse October 12, 2008 at 3:43 pm #

    I assume that should be 1/2 cup of rice not 12/2 cup?

    I found a really great wild rice bread at the local farmer’s market. I’ll bet it would be great with the soup.

  2. Twistie October 12, 2008 at 5:05 pm #

    D’oh! That’s what I get for not telling my brother to shut the hell up when I’m working. Yes, Farisse, you are absolutely correct. It’s 1/2 Cup of rice.

  3. Erik October 12, 2008 at 7:52 pm #

    Nearly any squash will make a great soup. I think the secret is knowing what to mix with it. Cinnamon is a great spice to use with pumpkin, of course; I like nutmeg as well, but it is not as common in Moroccan cooking, I believe.

  4. Sarah October 13, 2008 at 1:03 pm #

    This soup sounds so much better than the Rachel Ray version I made a couple years ago.

  5. Dragonbait October 13, 2008 at 9:10 pm #

    I make pumpkin risotto every fall, though you could make it with any kind of squash. Just quarter a small pumpkin, microwave a couple of the pieces until it’s cooked and soft, and mix it into a standard risotto right before it’s done. It’s incredible.

  6. sarcozona October 19, 2008 at 10:35 am #

    I was wondering if you knew of a good non-dairy milk substitute for in this soup? As much as I love dairy, it does terrible things to me…