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How to make your own pumpkin soup

October 09, 2006|BOBBIE CURD

Not a fan of pumpkin pie? Me neither, but there's a recipe for pumpkin I do love, and fall is a great time to play around in the kitchen while the weather is turning dreary.

Pumpkin soup is a colorful addition to meals, great with any type of bread as an appetizer, or even by itself.

Because the fruit definitely does have its own distinct, rich flavor, start out with the base from this quick and easy recipe and after you've got the taste, add your own ingredients to give it a personalized flare.

You'll be surprised at the amount of other vegetables and spices that pair nicely with pumpkin, as well as how many guests will marvel at your creative dish.

Pumpkin Soup base

One 16-ounce can of pumpkin puree (not pumpkin pie filling)

One can of chicken broth

One can of evaporated milk

One teaspoon of flour

Salt, butter to taste

Heat pumpkin and add a teaspoon of flour (and butter if you choose to), heat for five minutes and stir constantly. Add broth, bring to a low boil, then simmer. Add milk and simmer for 10 minutes. Garnish with dollop of sour cream.

There are several ingredients you can try to spice up your soup, or even serve it chilled, and personalize it.

You may choose to use fresh pumpkin, which you'll need to simmer with all your ingredients except the cream for an hour, then puree and add milk or heavy whipping cream.

Other ideas:

* Sweet soup - molasses, light corn syrup, brown sugar, cinnamon and nutmeg. Serve chilled with whip cream

* Thai flare - coconut milk, red chilies and lemon grass. Serve with a hint of wusabi or soy sauce

* Hearty soup - ham, bacon and liquid smoke. Top off with sour cream or a grated cheese

* Moroccan flare - curry, chickpeas, turmeric, potatoes, garnish with clove or cardamom seed.

Several recipes call for onions, parsnips or turnips. Others call for garnishing the soup with chives, paprika or tomatoes.

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