This is not the recipe I mentioned yesterday–I will publish that later in the week.
Jack Frost was a busy lad last night–“white out” this morning.
This is a re-run of a simple pumpkin soup–spicy yes, but it’s up to you how spicy.
Leave out the cayenne if that’s not your taste.
Is there a more beautiful soup?
No peas involved–simple, easy, as in easy peasy!
Just looking at the colour warms you up.
Adapted from a recipe in Leaves from our Tuscan Kitchen–a peak into the day to day ways of cooking in a Tuscan villa in the late 19th century.
for 2/3
1lb/450gms pumpkin–roughly chopped with its skin
1 medium onion–chopped
1 tablespoon olive oil
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon cayenne powder
1 generous pint stock (I use organic vegetable stock cubes.)
salt and pepper
- Put the onion and the pumpkin pieces in a saucepan with the olive oil.
- Add the spices with the salt and pepper.
- Turn everything over, cover and sweat over a low heat for twenty minutes to soften the vegetables.
- Add the stock and cook uncovered for a further twenty minutes or so, until the pumpkin is tender enough to liquidize.
- Liquidize the mix–best done with a stick mixer, saves much washing up!
- A pinch of chopped parsley is a nice touch in each bowl.
- I cut up some rye bread–a slice each–into crouton size pieces, sautéed them in a little olive oil and added a pinch each of salt and cumin powder.
- Meredith suggested sautéed bacon bits would be good too.
Robin Ellis 
LOVE pumkin soup, or as a veg. I make pumkin soup a lot, often mix it with a bit of carrot also. Pumkin soup with some crisply fried bacon bits scattrered on top or some creme fraiche drizzled on top .. yum yum
I was bedbound all yesterday due to some virus or other, feeling cautiously better today and pumpkin soup could tip me over to completely better!
Would it be sacrilegious to use canned pumpkin? This sounds so inviting, but not sure where I could put my hands on a pumpkin here in South Carolina in January.
No but look for the amount of added sugar.
Thank you 😊 so much Rachel
Sent from my iPhone
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I think this would be a good soup for the slow cooker – put on in the morning before I go off for work and come in to a lovely, warming, soup for supper courtesy of La Maison Ellis! Is that an “alternative” pumpkin in your photo or a real one?
I wouldn’t dream of serving up alternative pumpkin–who do you take me for…..!
Everything’s better with bacon! Meredith is right! (Again!) lol
Hi Robin, The recipe for the soup sounds delicious and tasty. thanks for the posting and sharing of your recipe. . sincerely, rachel
Thank you Robin. Looks very comforting for this cold, foggy weather we are having in the Midlands right now. Hope to give this a try this week.
Our daughter will love the addition of bacon too, so thanks to Meredith for that tip x
WOW! This looks so delicious! I must try this Thank you Sweet Heart!
Came down with a cold/virus and wanted an alternative to chicken soup. This looks fantastic! I’ve never had pumpkin soup. I never can find a pumpkin after Halloween here in Florida, so I will scout around the health food stores for a can. How many cans would I need? Thanks! Best regards, Sandra 🙂
About a pound.
Looks delicious, I will be making this soon. Probably add some mushrooms.
Sounds like just the thing for cold, snowy Santa Fe. We can still get pumpkins, so I’ll make it over the weekend.
Nancy, Santa Fe
Inspirational! I still have a several pumpkins in my larder, will make one of them into this delicious sounding soup! I’ve gotten a bit lazy in my old age-I stick a few fork marks into a whole pumpkin and plop it into a low oven for a couple of hours! When soft, I cut in half, scoop out the seeds, and then use an ice cream scoop to remove the flesh from the rind. Beats peeling hard pumpkin or squash skin. Easy-peasy.
Sounds like a very good idea!