Jerri's Pumpkin Soup
Creamy pumpkin soup with cumin and hot sauce. Uses fresh or canned pumpkin, scales well, and stores or freezes easily.
Originally this was my friend Diane's recipe, but I altered it a bit. I've often made this soup in very large quantities, when feeding vast amounts of people, at this time of year. I've become famous for this. People love it, and demand it every year for annual get-togethers.
A sure winner--guaranteed!
Submitted by: Jerri from Evanston, IL
Yield: 2 to 6 servings -- depending on level of greediness
- Sauté pumpkin, carrots, and onion with cumin, add flour and broth, then simmer and purée for a smooth soup.
- Use canned pumpkin or roast fresh pumpkin; double cumin and hot sauce to increase spice and depth.
- Refrigerate 3 to 4 days or freeze up to 3 months. Reheat gently and adjust seasoning before serving.
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Preparation Instructions:
Heat the olive oil in a large pot. Add the pumpkin, carrots, onion and cumin. Saute 5 minutes, stirring.
Add flour and cook 1-2 minutes, stirring constantly. Gradually stir in chicken broth, salt, and hot sauce. Bring to a boil, cover, reduce, and simmer about 25 minutes.
Cool, puree in food processor, and return to pot. Heat well and adjust seasonings. Serve with fresh, or dried parsley, as a garnish.
Enjoy!
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More About This Recipe
I like to double or triple the amount of cumin and hot sauce in the recipe.
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes. Two standard 15 oz cans of pure pumpkin puree equal about 3.5 to 3.75 cups and work well. If you use canned, skip extra cooking for softening and add it when you stir in the broth.
How do I make this soup vegetarian or vegan?
Swap the chicken broth for vegetable broth. Use olive oil as listed and avoid any dairy additions to keep it vegan. Taste and adjust salt and hot sauce at the end.
How can I make the soup thicker or thinner?
For thicker soup, simmer longer uncovered to reduce liquid or use a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) added while simmering. For thinner soup, add extra broth until you reach the desired consistency.
Is it safe to blend hot soup in a blender or food processor?
Yes if you take precautions. Let the soup cool a bit, fill the blender no more than half full, and vent the lid or cover with a towel. An immersion blender is safer and faster.
How long does this soup keep and can I freeze it?
Refrigerate leftovers in a covered container for 3 to 4 days. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.
What pumpkins or squash are best to use?
Sugar pie pumpkin or other small sweet pumpkins give the best flavor. You can also use butternut squash or kabocha for a richer, sweeter soup. Roast the pieces for deeper flavor before sautéing if you prefer.
How can I adjust the spice and flavor?
This recipe already uses cumin and a touch of hot sauce. Increase cumin or hot sauce for more heat and earthiness. Add a splash of cream, coconut milk, or yogurt for a milder, creamier finish.
What are good garnishes and serving suggestions?
Top with chopped parsley, pumpkin seeds, a swirl of cream or coconut milk, croutons, or a drizzle of olive oil. Serve with crusty bread or a simple salad for a complete meal.
Can I use canned pumpkin instead of fresh?
Yes. Two standard 15 oz cans of pure pumpkin puree equal about 3.5 to 3.75 cups and work well. If you use canned, skip extra cooking for softening and add it when you stir in the broth.
How do I make this soup vegetarian or vegan?
Swap the chicken broth for vegetable broth. Use olive oil as listed and avoid any dairy additions to keep it vegan. Taste and adjust salt and hot sauce at the end.
How can I make the soup thicker or thinner?
For thicker soup, simmer longer uncovered to reduce liquid or use a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) added while simmering. For thinner soup, add extra broth until you reach the desired consistency.
Is it safe to blend hot soup in a blender or food processor?
Yes if you take precautions. Let the soup cool a bit, fill the blender no more than half full, and vent the lid or cover with a towel. An immersion blender is safer and faster.
How long does this soup keep and can I freeze it?
Refrigerate leftovers in a covered container for 3 to 4 days. For longer storage, freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.
What pumpkins or squash are best to use?
Sugar pie pumpkin or other small sweet pumpkins give the best flavor. You can also use butternut squash or kabocha for a richer, sweeter soup. Roast the pieces for deeper flavor before sautéing if you prefer.
How can I adjust the spice and flavor?
This recipe already uses cumin and a touch of hot sauce. Increase cumin or hot sauce for more heat and earthiness. Add a splash of cream, coconut milk, or yogurt for a milder, creamier finish.
What are good garnishes and serving suggestions?
Top with chopped parsley, pumpkin seeds, a swirl of cream or coconut milk, croutons, or a drizzle of olive oil. Serve with crusty bread or a simple salad for a complete meal.
I did not have regular cumin on hand, so used black cumin and added 1 tablespoon of ground turmeric.
Tasted wonderful and will surely make again!
My daughter a can of corn for color