Pumpkin Soup

I have been craving pumpkin soup after making it for the first time a few weeks ago.  It has that wonderful pumpkin pie goodness combined with the warmth and creaminess of oatmeal or cream of wheat.  It was easy, the house smelled great, and I love the idea of making it with a pumpkin that just arrived home from Farmer’s Market.  It reheats well, in fact, I think it’s better the second day.

The original recipe was from Joy of Cooking.  I felt like it needed more brown sugar and  and spices (since I am such an expert in the kitchen!)—so here’s my take on it. 

3 cups pureed pumpkin

3 cups scalded milk

1 T. butter

1 T. flour

3 T. brown sugar

1 t. salt

1 ½ t. cinnamon

½ t. ginger

½ t. nutmeg

To make the puree, cut a small pumpkin in half and clean out the seeds (have your nice husband do this messy part).  Bake the pumpkin halves on a foil covered cookie sheet at 350 degrees for an hour.   Scoop out the pumpkin (you can almost just peel off the skin) and puree in the food processor until smooth.  I found it easier to blend the dry ingredients with the pumpkin in the food processor, too.  The recipe says the milk should be scalded--just microwave it for two to three minutes to warm it up before adding it to the other ingredients in the pan.  Then mix everything together and heat it up.

This makes a sweet soup.  I found recipes for more savory versions (with onions)  if that’s your preference—though this means you are probably not related to me.

Sorry--no picture of the finished soup.  It just does not take an attractive picture . . .