Thursday, October 14, 2010

Thursday Edibles - Pumpkin Soup

I first made this delicious soup while taking a cooking class in Europe last year.  It took me nearly a year to make it again! What a perfect soup for the fall season.  I found the perfect little pumpkin at the grocery store; Ruby checked it out and gave it the OK, and I got to work!

Servings: 4+

1 tablespoon butter
1 medium onion
2 celery stalks
1 small leek
1 small pumpkin (around 1 lb)
1 tablespoon flour
3 cups vegetable stock
1 cup orange juice
1 cup heavy cream (optional)
salt and pepper to taste
1-2 tablespoons roasted pumpkin seeds 

Peel and chop the onion, celery and leek and saute briefly in butter.  Add the pumpkin (peeled and cut into small cubes) and continue cooking for several minutes.  Sprinkle with flour and add orange juice and vegetable stock.  Season with salt and pepper and allow to simmer for 20-25 minutes.

Puree the soup with a blender or mixer.  Pass through a strainer if desired.

Add heavy cream and heat through. (I skip the heavy cream - the soup is plenty rich without it!)

Ladle soup into bowls and garnish with pumpkin seeds before serving.


  1. what? what? when was this cooking class? where? how? do tell....

  2. It was a team building exercise for a work trip I took to Europe last year, remember? :) We made a 4- or 5-course meal. It was amazing!

  3. Thank-you for sharing such a lovely bowl of soup and recipe.
    Happy Autumn and Happy cooking!