Pumpkin Soup


Another terrific recipe from Storm’s grandma, with a few modifications from me.

3 tbsp. butter
Good splash of olive oil
2 medium onions
2 tsp. crushed garlic
3 stalks celery
3 sweet potatoes, peeled
1 large butternut pumpkin
4-5 chicken stock cubes
3 bay leaves
1 heaped tsp. oregano
1 tsp. paprika
Freshly ground pepper

Chop all vegetables into large chunks.  Melt butter and olive oil in large stock pot; add onions, garlic, and celery and cook until softened.  Add pumpkin and sweet potatoes, and enough water to cover vegetables.  Add chicken stock cubes, bay leaves, and oregano.  Simmer together until all vegetables have softened, approximately one hour.  Remove bay leaves, and add paprika.  Puree soup; return to stock pot, and add pepper to taste.

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1 Comment »

  1. Terri said

    I also made this using a large can of pumpkin puree; I cooked the soup without the pumpkin until the vegetables were soft, added the pumpkin puree and heated it through, then pureed.

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