"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Savory Pumpkin Soup Recipe

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This recipe for Savory Pumpkin Soup, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carole Goodrich
Added: Saturday, July 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lb. pumpkin (or banana squash), peeled and
cut into cubes (or you can use canned pumpkin of
equal weight)
5 c. chicken stock
1 c. chopped onion
3/4 c. white part of scallions
2 c. low fat cow's milk, or soy milk
8 thin slices of red ripe tomatoes (or canned tomatoes if good fresh ones aren't available)
3/4 c. finely chopped green part of scallions
Salt and pepper to taste
1 c. yogurt for topping (optional)

Directions:
Directions:
In a large pot combine the pumpkin, chicken stock, onion, and white part of scallions. Bring to a boil until the pumpkin is tender. Puree the mixture in a blender or food processor, or right in the pot, if you have a hand blender.
Return the mixture to the pot (if you've removed it to blend it). Stir the milk into the soup and add salt and pepper to taste.
Serve the soup with a slice of tomato on each serving. If desired, spoon yogurt onto each slice. Sprinkle each serving with green chopped scallions.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
An autumn favorite! I find it somewhat remarkable that I used to take the time to use fresh pumpkin to make this soup, as well as for making pumpkin pie. I haven't done that in a while, but I promise, using fresh pumpkin (or banana squash) makes the flavor so much better than using canned! But if you don't have time for that, this is still a good soup using the canned stuff.
(This recipe is a modified version of one I found in what had been my father's copy of the N.Y.Times
Cookbook.)

 

 

 

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