Pumpkin Recipes

Pumpkin Soup recipe

Tomato paste and parmesan cheese are the secret ingredients of this luscious pumpkin soup. They add an extra element of sweet and savory that tastes delicious with velvety pumpkin.

Pumpkin Soup photo by Alyson LoVerde

Ingredients:

1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, crushed
1 pound pumpkin, peeled, seeded, cut into 1-inch cubes
3 cups chicken stock
1 tablespoon tomato paste
1 tablespoon grated parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper

Directions:

  1. Melt butter in a large saucepan over medium heat. Add onions and garlic and cook until translucent, 3 to 4 minutes, stirring.

  2. Add pumpkin and cook 3 minutes, until lightly softened.

  3. Add stock and paste and stir to mix. Bring to a boil over high heat, lower to a simmer, and cover. Cook 20 minutes, until pumpkin is very tender.

  4. Transfer to a food processor and puree until smooth. Add cheese, salt, and pepper; mix and serve warm.

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Reviews and Comments:

Review by Tegan Young on September 14th, 2011:

Very yummy thanks for this =)

Pumpkin Soup photo by Alyson LoVerde
Review by Alyson LoVerde on October 30th, 2011:

Turned out well! Stirred in cinnamon at the end and a sprinkle of nutmeg on top and voila! Light but tasty... great for a fall lunch or Thanksgiving appetizer!

Review by Angela on November 1st, 2011:

Delish! A bit thinner than i would have liked, but the flavor is awesome. I thought it might be bland with so few ingredients, but always makes recipes as is before I adjust and it's so good.

Review by Beverly Woodrum on November 1st, 2011:

Made this for dinner... added a little cayenne pepper to heat it up a bit. So good!

Review by Phil Toyne on November 2nd, 2011:

Very tasty recipe and easy too.
For the next batch I added a finely chopped Habanero chilli for a nice kick. Beautiful.

Review by NancymakeN on November 3rd, 2011:

Delicious, easy to make.

Review by Jessica on November 11th, 2011:

It turned out wonderful. But I supplemented a few items- instead of chicken stock I used 1 cup marinara sauce. I cooked in fat free shredded mozerella instead of parmesean cheese. Also, I added a half of tomato sliced when cooking the sliced onions. It came out thick and more like a puree which is what I liked. The onions give good flavor and the garlic and pepper help compliment the dish. I was worried that a whole onion would be too strong but goes nicely. I used white onion.

Review by Emilie on November 12th, 2011:

A real crowd pleaser. Loved it!!

Comment by Patricia Rafferty on December 23rd, 2011:

Why use chicken stock which is totally unnecessary. Using a vegetable stock is healthier and tastier all round!

Review by Cartoni on December 31st, 2011:

Really yummy packed full of flavor- used homemade vegetable stock and Stilton cheese combined with parmesan. So easy to make and makes tons plenty for the freezer.

Review by Darrell on January 15th, 2012:

Great, better tasting alternative to tomato soup, and easy to make too.

Data:

Published: July 19, 2010
Average rating of 4.60 stars based on 10 reviews.
Summary: Tomato paste and parmesan cheese are the secret ingredients of this luscious pumpkin soup. They add an extra element of sweet and savory that tastes delicious with velvety pumpkin.
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