Pumpkin Soup Recipe

I had never heard of pumpkin soup until my pen pal in Germany sent it to me.

There are different ways to make pumpkin soup; one way is more of vegetable soup and the other more like a dessert.

For vegetarians or gluten intolerant, there is even a way for you. Here is my recipe for pumpkin soup. 

With fall in the air and pumpkins we grew in our garden, this soup is so good!

Ingredients for Pumpkin Soup Recipe:

• 6 cups chicken stock or  6 tsp Gluten-Free vegetable base for the vegetarian 6 cups water 
• 4 cups pumpkin puree 
• 4-6 potatoes cubed
• 4 carrots

• 1 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup heavy cream
• 1/4 teaspoon  black pepper; or to taste
• 1 1/2 teaspoons salt; or to taste
• 2 teaspoons vanilla (optional)
• 2 teaspoons packed brown sugar (optional)
• 1/4 teaspoon pumpkin pie spice (optional)

Instructions to make Pumpkin Soup Recipe:

1. If you are using fresh pumpkin from your garden, you will need to cut it up and cook it down. If you are like many people, you will use canned pumpkin. Either way is OK, it will not affect the taste. Heat the chicken stock (or vegetable base), water,  potatoes, pumpkin, onion, garlic, salt and pepper. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.  
   Puree the soup in small batches (1 cup at a time) using a food processor or blender.
2. Be careful when doing this step, as it is very hot.
3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.
4. If you want it sweet and more like pumpkin pie this is when you would add in the brown sugar, vanilla and pumpkin pie spice.
5. Stir in heavy cream. Pour into soup bowls and enjoy.