Daddys Pumpkin Soup Recipes

DADDY'S SLOPPY SOUP

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onion, and cook until browned. Place the chicken in the pot, and cover with water. Bring to a boil, and cook 45 minutes, until the chicken is cooked and meat is easily removed from the bone.
• Remove the chicken legs from the stock, and debone. Skim stock, and return meat to the pot.
• Mix the barley and macaroni into the pot. Stir in the cauliflower and broccoli, corn, tomatoes, and tomato sauce. Continue to cook, stirring occasionally, 30 minutes, or until barley is done.

DADDY'S PUMPKIN SOUP

Steps:

• Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.

JUDY'S PUMPKIN SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
• Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
• Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

CREAMY PUMPKIN SOUP (FROM AUSTRALIA)

Steps:

• Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
• Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
• Serve steaming hot with a dollop of the sour cream mixture atop each bowl.

DAD'S HOMEMADE PUMPKIN SOUP

Steps:

• In soup pot really cook leeks in the butter, even if they brown a little.
• Add white wine to deglaze, let this sit for a while and bring it to the boil. Stir and get drunk on the fumes - generally means the alcohol has been cooked off.
• Add stock and bring to the boil. Add water if there isn't enough liquid.
• Season with pepper to taste.
• Add pumpkin and simmer until pumpkin is soft.
• Lightly purée pumpkin, but keep it chunky.
• Serve hot. Add some cream if you want and more pepper to finish.