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Creamy Squash or Pumpkin Soup Recipe

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This recipe for Creamy Squash or Pumpkin Soup is from The Next Generation of Jones Family Chefs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 medium-sized pumpkin squash (the thick, small kind, that are quite orangeish-red on the outside), peeled and cut up in small chunks;
1/2 yellow onion, cut up;
1 stalk of celery, with leaves at top, cut up.
Directions:
Directions:
In a medium-sized pan, I add the cut-up pumpkin, onions, and celery, and barely cover with water. I boil these vegetables until the pumpkin is cooked through. I then add salt to taste, plus a 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, and 2 Tbsps. of brown sugar. I purée the soup with a hand blender, and at the end, add a couple of Tablespoons of crème fraîche, or crème liquid to the mixture, making it even creamier. You can add a bit more spices, if it tastes bland, or a bit more salt, etc.
I've also made a squash/pumpkin soup without the onions and celery, and I think it's even better, turning a bright orange color, and so very tasty with just a touch of nutmeg (no cinnamon) and sugar, plus the crème fraiche at the end. Please make sure not to boil the soup after adding the creams because it might curdle. If you want to reheat it, do it at a low temperature on the stove.
Bon Appétit!
Number Of Servings:
Number Of Servings:
4 - 6 people
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
I LOVE pumpkin or squash soups...so delicious and soothing on the throat and stomach. Our favorite is having just the cream pumpkin soup, with a bit of nutmeg added at the end. It's a great appetizer to serve at the beginning of a meal!

 

 

 

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