Remember my little obsession with Pumpkin? Of course you do because I wrote all about it in my Pumpkin Recipes Gone Wild – Main Dishes post. Well, I could not stop there. There are just too many good pumpkin recipes out there. So, to keep you all busy in the kitchen, here are MORE pumpkin recipes, this time all dedicated to soups and the like. Don't ever say I refuse to share pumpkin love!
Also, if I am not making my own pumpkin puree, I have two go-to brands that I keep in stock. I am not a huge fan of canned foods so the BPA free tetra-pak of organic pumpkin is what I look for. My first go-to brand is the Pacific Natural Foods brand which is ONLY pumpkin…nothing else is added. I purchase it from my affiliate partner Amazon in packs of 12 and it is a great price! My second go-to brand is the Farmer's Market Organic Pumpkin, also in a tetra-pak. I find the best deal on this in the Baking Supply section over at Tropical Traditions, another affiliate partner.
Some links in the recipes may be affiliate links. Thanks for supporting my site!
Roasted Pumpkin and Butternut Squash Soup
Yield 8 servings
- Preheat oven to 375° F.
- Cut pumpkin and butternut squash into 2-inch chunks, removing the inner seeds and fibrous bits. I roasted my pumpkin and squash with the peel on and removed the cooked flesh from the peel once baked.
- Slice the white flesh up until the green stalks of several leeks.
- Toss the pumpkin, squash, whole garlic cloves and leeks on a baking tray with olive oil, salt and pepper. Bake for 25-35 minutes or until a fork inserted in the flesh of the pumpkin and squash meets no resistance.
- Remove from the oven and allow them to rest until cool enough to handle.
- When cooled, use a spoon to scoop the cooked flesh away from the squash peel and place in a large saucepan.
- Add the roasted garlic and leeks to the pan too.
- Add 3 cups of warm broth and using a hand blender, blend and breakdown the squash flesh with the broth. If you don’t have a hand blender, blending the chunky soup in a regular blender in batches should work too.
- Add 2 to 3 more cups of broth and blend until you’ve reached the desired consistency.
- Add honey and nutmeg.
- Cook soup over medium heat for 30 minutes.
- Add cream and salt and pepper to taste. Stir.
- Serve warm.
Apple Pumpkin Bisque
Yield 12 servings
- 1tablespoon unsalted butter
- 1 small onion, finely chopped
- 1 tablespoon finely chopped ginger root
- 2 cups pumpkin purée
- 1 1/2 cups unsweetened applesauce (I like this brand a lot)
- 3 1/2 cups broth
- 2 tablespoons honey (this is super yummy honey)
- 1 teaspoon apple-cider vinegar (this is the only brand I use)
- 1 cinnamon stick
- 1 small, dried chile pepper
- Pinch ground nutmeg
- Salt and ground white pepper, to taste
- 1/2 cup sour cream or fresh cream
- Melt butter over medium heat in a large, heavy saucepan.
- Sauté the onion and ginger until onion is tender, about 4 minutes.
- Add pumpkin, applesauce, broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended.
- Stir in sour cream just before serving.
Autumn Pumpkin Stew
Yield 4 servings
- 3 tablespoons olive oil
- 6 lbs. stewing beef
- 1 1/2 cups onion
- 4 bay leaves
- 2 cloves garlic, crushed
- 1/2 tsp. black pepper
- 6 medium tomatoes
- 4 cups beef stock
- 3 cups chopped & peeled pumpkin
- 1 1/2 cups diced potatoes
- 1 1/2 cups turnips
- 1 cup dried apricots, chopped
- 1 cup prunes, chopped
- 1 cup raisins
- 4 cups chopped fresh parsley
- 1 lb. green beans, 1" pieces
- 1 large pumpkin
- Preheat oven to 300° F.
- Heat the oil in a large frying pan and sear the beef, (for a thicker dish, dredge meat in flour first) a few pieces at a time. Remove and set aside.
- Add onions and cook.
- Put beef and onions in 6 quart casserole. Add bay leaves, garlic, pepper, tomatoes and stock to cover. Cover tightly and bake at least 2 hours.
- Then add the pumpkin, potatoes, turnips and dried fruit and parsley. Stir and return to oven for 15 minutes.
- Add the green beans and bake an additional 15 minutes longer.
- Prepare your serving pumpkin by cutting top to make a lid. Scrape out seeds and soft matter. Replace lid at an angle.
- Remove casserole from oven and allow it to sit while the large pumpkin heats on cookie sheet 20 minutes.
- Serve stew in pumpkin.
Nut Butter Pumpkin Soup
Yield 4 servings
- 4 tbsp. (1/2 stick) unsalted butter
- 4 cups pumpkin puree
- 2 cups cooked pureed sweet potatoes
- 1 cup smooth nut or seed butter (this one is my personal favorite)
- 6 cups chicken stock
- 1 tsp. freshly ground black pepper
- 1 tsp. salt
- Snipped fresh chives, for garnish
- Melt the butter in a soup pot over medium heat.
- Stir in the pumpkin, sweet potatoes, and nut butter.
- Add the stock, pepper, and salt, and stir well until smooth.
- Reduce the heat to a simmer and cook for 20 minutes.
- Before serving, garnish the soup with chives and sour cream.