Monday, October 29, 2018

Thick Pumpkin Soup perfect for Bread Dipping

"Pumpkin soup is a soup made from a puree of pumpkin. It is made by combining the meat of a blended pumpkin with broth or stock. (In my case.... I also add cream cheese to make it thick and perfect for dipping crusty bread in)

It can be served hot or cold, and is a popular Thanksgiving dish in the United States. Various versions of the dish are known in many European countries, the United States and other areas of North America, and in Australia. (In fact... my Australian husband is the one who first made the soup for me and I fell in love with it!) Pumpkin soup was a staple for the prisoners of war in North Vietnamese prison camps during the Vietnam War."
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In the photo above:
This is a picture of my pumpkin soup served in a baked pumpkin bowl. Keep an eye out guys because I will do a post on how to bake the pumpkin bowls too. I also saved the pumpkin seeds when I scooped it out and make some crunchy treats. I have a few recipes for pumpkin seeds if your interested in that too. LOL.
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Remember this recipe for:
  • National Pumpkin Month / October / here's my youtube video about it
  • Halloween / October
  • Thanksgiving / November
  • National Soup Month / January
  • National Homemade Soup Day / February 4

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Ingredients:
1 medium size butternut squash / pumpkin
8 oz cream cheese
yellow, red or green bell peppers
3 medium potatoes
1 large sweet onion diced
Chicken stock or water
1 stick of butter
salt and pepper

Sautee diced onions and bell peppers in the bottom of your soup pot.  When soft and translucent add your diced potatoes and butternut squash.  (if you bake the butternut squash first it does give a slightly different flavor / but both ways are great) 
Cover with as much chicken stock and water that it takes to cover all.
Cook on medium until all the veggies are soft and falling apart.
Use an emersion blender or put in an electric blender to blend smooth.
Place soup back into the pot and add your 8oz of cream cheese.
Stir until the cream cheese has melted and blended throughout the soup.
Taste.  If the soup tastes like it's to pasty... then you need to add another 8oz of cream cheese.  The size of your butternut squash/pumpkin and potatoes can change the taste slightly so you can adjust it by the amount of cream cheese that you use.  Add salt and pepper to taste.
Turn heat down to low and cook for another 30 minutes.

We like the soup thick, smooth and creamy.
You can always thin it down with more liquid chicken stock if you like it thinner.
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Guys I really want you to try this soup. I kid you not; it's amazing! Thank you to my Australian hubby for introducing it to me many years ago.
"Live everyday like a holiday!"   Pam
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