Your Questions About Pumpkin Soup

Nancy asks…

pumpkin soup?

my mother would like some different styles of making pumpkin soup,?

richmama answers:

Here it is..

Pumpkin Soup Recipe

1 (6 to 8-pound) pumpkin
1 cup toasted croutons
4 ounces grated gruyere cheese
salt & pepper to taste
a grating of fresh nutmeg
3 quarts (12 cups) cream or milk

Cut top off pumpkin so that it can be used as a soup tureen & set top aside. Remove seeds & alternate layers of croutons & gruyere. Add salt, pepper, & nutmeg. Fill w/ cream or milk. Close the “tureen” as tightly as possible w/ the top of the pumpkin. Place in a large, deep baking dish & bake in a 425°F oven for 2 hours. Present the pumpkin at the table, remove the top, & using a spoon scoop out some of the flesh of the pumpkin & mix it in w/ the soup, serving each diner some of the pumpkin along w/ the soup. Serves 8 to 12.

Sandy asks…

Pumpkin soup?

Looking for a recipe for pumpkin soup where the onion is studded with whole cloves and celery sticks are used and removed before pureeing. Probably published about ten years ago!

richmama answers:


Robert asks…

how do I make pumpkin soup without using a blender?

Our blender is unusable at the moment and I’m craving for pumpkin soup. Can I use a manual egg beater instead? Thanks.
Thanks for the answers but please post a full recipe if you can. Thanks.

richmama answers:

You could try using your potato masher to squish as much as you can and then run it through a mesh colander. I’m sure that there is a way because pumpkin soup was “invented” before blenders. Good luck.

Ken asks…

How to make fresh pumpkin soup?

Hi guys,
I bought some fresh pumpkin and I have already steam it, but I don’t know how to make pumpkin soup?
By the way, I tried it to blend it with milk but it taste bad… HELP PLEASE? How can you do it tasty and like the can soup?

richmama answers:

If I were you, I wouldn’t make it, is a waste of time and before you even start it, your kitchen is already mess up.
Just get a can soup, why bother?

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