Thursday, November 1, 2012

Pumpkin Soup

I love all things pumpkin, even warty ones!
 One thing I'd never tried, though, was pumpkin soup. So, this year I thought that it might be fun to try my hand at making a batch. A friend of a friend shared a recipe with me that she said I'd love. Since it received rave reviews from my friends, I thought that you might enjoy  stirring up a pot yourself!
Tamsel's Pumpkin Corn Chowder
8 green onions, sliced
2 TBS. Butter
2 cloves garlic, minced
1 1/2 tsp. ground cumin
2 cups cubed sweet potatoes (about 12 oz.)
1- 14 oz. can chicken broth
1/4 tsp. salt    1/4 tsp. pepper
1- 15 oz. can pumpkin
1 can cream style corn
1 can condensed cream of celery soup (or onion)
1 cup milk
1 tsp. thyme leaves

In a large stock pot, cook onions in hot butter over medium heat for 5 minutes. Add cumin and cook for 30 seconds. Add sweet potatoes, broth, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for 15 to 20 minutes until potatoes are tender. Stir in pumpkin, corn, condensed soup, milk and thyme. Cook on medium heat until heated through.
To serve, sprinkle with pepitas (shelled, roasted pumpkin seeds) and/or a dollop of sour cream.
And, just in case you think I'm a slacker and I haven't been sewing, here's a hint at what I've been up to...more on that later.

I'm linking up with Homemade Ginger Jamboree Link Party today....hop over and take a look at all the fun stuff you can make!


  1. I love all things pumpkin. This sounds good!

  2. Oh yum! I love all things pumpkin and I'm a big soup eater. Perfect combo!

  3. Pumpkins aren't a big deal here, and we don't use the canned stuff, but pumpkin soup is popular. The best flavour comes if you roast the pumpkin in chunks first. I usually throw some potato, sweet poptato and onion in the roasting pan, too, with a bit of oil and season-salt. When it's thoroughly roasted, put in in a big pan on the stove with water, white wine and chicken or vegetable stock, and your choice of herbs and spices (I use a little parsley and a tiny sprinkle of nutmeg and/or cloves)simmer, then puree.

  4. I too love all things pumpkin! I'll give this a try. Have to admit, I was a little worried that this recipe might involve the peeling and chopping of an actual pumpkin - which would have greatly dampened my enthusiasm! What a relief - canned pumpkin! Thanks :)

  5. I'll definitely try this recipe.