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Need a recipe for Pumpkin Soup

post #1 of 14
8/30/03 at 2:08pm
Thread Starter 
Dear Friends:

I'm writing an article on Pumpkin for my cooking column to be published Halloween week.

I wish to feature 2 recipes, one for pumpkin pie, (which I already have), and one for a pumpkin soup. I have never made such a soup, (so I don't have a recipe of my own), and I don't publish previously published recipes without permission.

Would anyone like to offer a pumpkin soup recipe? I will certainly give you credit in the article by mentioning your name and/or your restuarant or food related business.

Thanks everyone,

Mark
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post #2 of 14
8/30/03 at 3:11pm
Hi Mark,

Maybe this will help?

http://www.cheftalkcafe.com/forums/s...hlight=pumpkin
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post #3 of 14
8/31/03 at 7:51am
Here's one for you Mark,

* Exported from MasterCook *

Pumpkin Bisque

Recipe By : Gatewood
Serving Size : 10 Preparation Time :1:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces butter
4 cups pumpkin-- peeled and chopped
1 cup leek -- cleaned and chopped
1/2 cup carrot -- chopped
2 each garlic clove -- chopped
1 each bay leaf
1 cup Chardonnay
1 quart water
1 pint half and half
1/2 cup maple syrup
to taste salt and pepper
to taste nutmeg
to taste angostura bitters

In a heavy pot with the butter sauté the pumpkin, leeks, and carrot briefly.
Add garlic and bay leafs then de glaze with wine.
Reduce slightly, add water.
Bring to a simmer.
Once pumpkin is soft(about 30 minutes) remove from heat and puree with beurre mixer, blender, or food processor.
Strain through a medium chinois.
Add cream, maple syrup, and seasonings.

- - - - - - - - - - - - - - - - - -

NOTES : Need enough water to cover plus an inch may require more or less.
The key to this soup is adding fresh nutmeg just before service.
It adds a fresh dimension to the finished dish.
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post #4 of 14
8/31/03 at 11:59am
Mark
Here's one I did for my sisters anniversary a long time ago. It's done from memory so just use basic soup making techniques.

Pumpkin Soup with King Crab

2 small sugar pumpkins
2 shallots chopped
2 tablespoons butter
large pinch of fresh nutmeg
salt and white pepper to taste
1 qt. heavy cream or 1/2 & 1/2
1/4 lb fresh King Crab meat

Peel and chop pumpkkin meat.
Melt butter and sweat shallots.
Add pumpkin and stew until soft.
Process in food processor and return to pot. Add cream to desired consistency and season with s&p to taste.
Run through a fine chinoise. Serve hot with warm King Crab meat on top
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post #5 of 14
9/1/03 at 6:01am
I make a pumpkin soup which is very similar to the one Chrose mentioned. The only differences are that I don't use cream to thicken it, but stew a couple of diced potatoes with the pumpkin and push everything thru a sieve (I don't use a food processor because of the potatoes), and that I top the soup with king prawns, shelled and sauteed in EVOO. Sometimes I add a pinch of curry powder to this soup.
Another nice topping are fresh mushrooms, sliced and sauteed in EVOO or butter (I generally use Porcini). In this case I garnish the soup with a sprinkle of chopped parsley.

Pongi
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post #6 of 14
9/2/03 at 4:18am

pumpkin-lentil soup

Dear Mark,

I could contribute a ‘Pumpkin-lentil Soup’ recipe of my own. I thought I’d better ask in advance if you still want a recipe, because I have to translate mine into English. To give you an idea the soup contains besides pumpkin: red lentils, coconut milk, limejuice, cumin and cardamom. Let me know if you’re interested.
I liked the Pumpkin Bisque posted by miahoyhoy. Especially the use of Angostura Bitters. Are there other interesting ways in which to use this ingredient?

Pierke
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post #7 of 14
9/2/03 at 12:00pm
Thread Starter 
Thanks everyone.

I appreciate the help.

I think I will go with Miahoyhoy's.

Mark
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post #8 of 14
9/2/03 at 12:05pm
Thread Starter 
Miahoyhoy:

Please excuse my ignorance but I've never cooked a pumpkin.

When you say 4 cups pumpkin, how do you fabricate the pumpkin?

Do you scrape 4 cups worth of the pulp out from inside it?

Mark
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post #9 of 14
9/2/03 at 12:21pm
Hey Mark,

For this recipe I jsut peeled 1 medium sugar pumpkin or a few small ones, cut in half, scooped out the seeds then rough chopped to say 3/4 inch pieces. Then measured to more or less 4 cups.
Also if you can get B grade maple or at least dark amber the flavor is better.
Take it easy,
Jon
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post #10 of 14
9/3/03 at 4:59am

Re: Need a recipe for Pumpkin Soup

A Classic, also great to coat the stomach for a long night of drinking! ;-)

JAMAICAN PUMPKIN SOUP



6 CUPS CHICKEN STOCK
4 CUPS PUMPKIN OR SQUASH - ACORN OR BUTTERNUT - PEELED, CUT IN 1-INCH CUBES
1 LARGE POTATO, PEELED, CUT IN 1-INCH CUBES
1 LARGE ONION, MINCED
2 CLOVES GARLIC MINCED
1/2 TSP. DRIED THYME
1 BAY LEAF
1/2 TSP. MINCED JALAPENO PEPPER
1/4 TSP. FRESHLEY GRATED NUTMEG (OPTIONAL)
1/3 CUP BUTTERMILK OR 2% EVAPORATED MILK


GARNISH: 1/4 CUP MINCED FRESH CORIANDER OR PARSLEY

IN LARGE POT, OVER MEDIUM HEAT, ADD ALL INGREDIENTS EXCEPT BUTTERMILK AND CORIANDER. BRAING TO A BOIL AND SIMMER 20 MINUTES OR UNTIL SQUASH AND POTATO ARE TENDER.

REMOVE BAY LEAF AND POUR SOUP INTO A BLENDER OR FOOD PROCESSOR. PROCESS UNTIL SMOOTH IN SEVERAL BATCHES.

RETURN SOUP TO POT AND HEAT THROUGH. STIR IN BUTTERMILK. DIVIDE SOUP INTO SERVING BOWLS AND GARNISH WITH CORIANDER.

SERVES 8

''''''''REHEAT GENTLY - DO NO BOIL""""""""
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post #11 of 14
10/5/03 at 4:09pm

Re: pumpkin-lentil soup

If you ever get round to translating it, please do post it. It sounds really intriguing.
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post #12 of 14
10/6/03 at 1:53pm
Thread Starter 
Thank you Alexia but I already went with Miahoyhoy's.

Mark
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post #13 of 14
10/6/03 at 3:24pm
Ah, Mark, I confess I wasn't thinking of your needs, but mine. ;) :D
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post #14 of 14
10/6/03 at 3:57pm
I made a pumkin lentil soup today. It turned out great. To mine I added red lentils, pumpkin, vegetable stock, onions, carrots, lime juice, cumin, oregano, a little soy sauce, a little hot chili powder, sage, cilantro and a dash of balsamic vinegar. It was the big seller today. Thanks for the idea!
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