Well, I’ve finally done it for this year. I’ve made the pumpkin soup. It’s amazing how much work it is to make the soup when you are cutting up your own pumpkins. The soup itself is actually quite easy. I’ll get right to it. Here’s what I did:

7 lbs of pumpkin roughly cubed
2 large onions roughly sliced
2 sticks of butter
10 cans (14 oz each) of vegetable broth
salt and pepper or other spices to taste

In a large stock pot, melt 1 stick of butter over low heat and toss in onion and pumpkin cubes. Toss until the onion is translucent. Add the cans of vegetable broth and bring to a boil. Lower heat and simmer until pumpkin is soft (about 30 minutes). Remove pumpkin and onion pieces to a blender or food processor and puree until smooth. Return puree to a new pot. Add broth until you like the texture. Add the second stick of butter and stir until fully blended. Add salt and pepper to taste (or other spices if you desire.)

Now this recipe makes A LOT of soup. It makes about 7 quarts, so if you’re not looking to freeze it (like I am) you will probably want to half the recipe.

You can also use milk to thicken the soup or use sweet potatoes or potatoes in addition to the pumpkin. Experiment with it. The possibilities are really endless.

Continued…