pumpkin soup
16 Oct 2012

Homemade Pumpkin Soup Recipe

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This weekend the students and staff cozied up at the Herbal Cottage with tea and soup as we talked through the nervous system, incense, flower essence and so much more. All enjoyed the soup so much that we thought we’d share Marlene’s very own Pumpkin Soup Recipe with you here, a delicious concoction that tastes pleasant on the tongue and warms the soul. Do enjoy!

1 large onion, chopped

6 Cloves fresh garlic, chopped

6-8 Carrots peeled and cut into small pieces

4 Potatoes washed, peeled and cut into small pieces

2 Tbsp. Butter

1/2 tsp. Cayenne pepper

Salt

Pepper

Sage

Rosemary

8-10 Cups water

1 small pumpkin roasted

 

Wash the outside of a small pumpkin (3-4 lbs) cut in half and scoop out seeds.  Place pumpkin halves face down on an oiled baking dish with sides. Bake in a 375 oven for aprox. 50 minutes.

Pumpkin is done when a knife slides easily into the baked pumpkin.

To prepare soup saute onions and garlic in a large stock pot over med-high heat, saute until golden. Add a Tbsp. of high heat oil such as coconut oil if mixture is too dry.  Onions normally have enough natural juice to saute without added fats.  Add carrots and potatoes with butter and cover.  Lift the cover often to stir and to keep the mixture from burning or sticking.

Ideally the vegetables should brown slightly for more robust flavor. When vegetables are still crisp but slightly cooked and browned, add 10-12 cups of water along with the pumpkin puree.

Season to taste with salt, pepper, cayenne, sage and rosemary. After all of the ingredients are combined the pot should be covered and simmered for at least 1 hour.  It can be kept warm on the stove top for several hours.

Garnish with a dab of sour cream or sprinkle with pumpkins seeds.  Add beans when serving for added nutrition.

Serves 10-12

pumpkin soup

Pumpkin Soup Recipe created by Herbal Academy of New England Director, Marlene Adelmann. Check out our blog for more recipes!

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