It was so cold yesterday morning. I have to admit that I went into shock which quickly flared into full blown denial. I refuse to light a fire, even though we have begun to stack the firewood in the Wendy house. It is not really cold because summer is NOT OVER!
It is only SEPTEMBER! I am not going to bow to the forces of nature quite yet. So it looks like I will have to sit in my summer study (designed for coolness) and just shiver. Quietly.
Then I thought, why not go out into the wilderness garden and see if there is a pumpkin ready and make pumpkin soup for lunch. Pumpkin soup is not TOO wintry though it is warming to the insides. So that is what I did. There was only a butternut ripe, the pumpkins still have solid green stems (no sign of drying in the stem). But a butternut will do nicely.
Pumpkin soup is quite divine.
Into a saucepan
- 1 washed, unpeeled and roughly cut butternut, or squash, or pumpkin. My own preference is actually buttercup.
- 1 big chopped onion
- 1 small chilli (do not cut up we are going to take it out again later as we only want a hint of hotness)
- 1 small, peeled and chopped tart apple
- 2 cloves of garlic, crushed
- 1 pint or more of chicken stock or vegetable stock
Season with Peppercorns or fresh ground pepper and a little sea salt.
Boil in a good organic stock until all vegetables are soft.
Drain. Retain all the stock. When the pumpkin is a little cooler, pick out the chilli and discard. Scoop the flesh out of the butternut chunks with a spoon into a blender, discarding the peppercorns as you go.
Blend pumpkin flesh and apple and onions and chicken stock in batches. Return to saucepan for reheating.
Adjust seasoning. This soup is very thick and often a gorgeous delicious bright orange. Add up to a half cup of full cream as you reheat to achieve the consistency you want. Do not allow to boil after adding the cream. 
Serve with creme freche or sour cream and chopped chives or green onions or whatever takes your fancy. And a warm crusty bread.
c
The Kitchen's Garden 
60 responses to “Pumpkin Soup for Lunch”
Right there with you about denial. Too cold too soon and I don’t want to let go of summer. Nice soup, but I’m a pumpkin pie person – or pumpkin pie ice cream 😉 t
I make pumpkin pie too.. very nice with your ice cream! c
Yes! Pumpkins!
In a short while we’ll be having pumpkin almost all day long.
So good foryou! Lots of Vit c and potassium! every day is great Klaus.. c
Great looking soup! Whenever I see pumpkin soup, I think of an infamous, Haitian colonel who died from eating poisoned pumpkin soup. There after he was known as “Colonel Soup”.
Poor fellow, lost his name to soup!! c
I love pumpkin soup, and apple is a perfect complement.
This butternut is so sweet ..I aways like a bit of tart with my sweet!!
Yum! I love that fall is here so I can start making fun soups like this.
True, a littel chill in the air whether welcome or not makes us think of soup.. thanks yummy.. c
That sounds delicious, I am never that keen on the big round pumpkins but I do like butternut squash so I will try this one as they become more plentiful in our shops 🙂
Butternut makes a lovely soup and also buttercup.. her they make the big round ones into pumpkin pie! which i have a recipe for too that my children want out of my head and into the post!
i’ve lived in my house for a little bit over three years now, and in that time i haven’t once used the fireplace. it’s kind-of my secret goal to not use it at all, so when we go to sell the house, we can say that. grin
(i think part of the reason is is that i don’t truly feel like it is “home”, the place where i will end up in the long run).
I hope you find a lovely place to call home soon.. We heat with the fire all winter and sitting by the fire with a book is glorious! c
Into a saucepan? I say into my belly! Looks fantastic.
It was good too. Thanks greg! c
I love it in any weather, but I’d leave the chilli in, like me a bit of burn 🙂
Are you a hot chick cindy? The chilli I put in may have looked small but had a bit of punch. if i had put it through the blender it would have been cindy level of burn i guess!!
Kudos on putting up a fight against fall lol 🙂 such a delicious battle to chase the cold way too 🙂
I am holding out, andy, but surely the warm will return for a wee bit longer! c
Summer came really late and fall is coming back far too early this year, definitely not ready for fall myself 🙂
Mmmmm, yes with soured cream. Delish.
I agree completely, nuvofelt, the sour cream is a perfect complement.. i certainly do not hold back with the big dollop! c
Love the soup! I also like to add some creme fraiche and some sage. It is most definitely and suddenly fall outside.
Oh sage, i will try that next. thank you for the tip.. IGNORE THE FALL.. it will go away! c
Loved the recipe and pics C! I was just telling Christina at Sweet Pea’s Kitchen that I have half pumpkin at the fridge (she also made a pumpkin soup, great minds…) Now I will have to come with something new for my blog…can’t see how to surpass this soup, humm 😉
Oh please make yours too jellybeans. I would love to know what you do with it!! c
The color of the soup is perfect! I’m loving all of these pumpkin recipes going around right now. Gets me so excited for fall. Hope you have a lovely weekend. xx
I will have a good weekend, thank you caroline, you too, we will be chopping wood for the winter, this is our cooler weather job (I am not saying fall!!)! c
Oh this looks amazing! I love pumpkin soup and this sounds just like the right one! Can’t wait to try it.
I hope you do Mimo, it is very easy. Loving your photos! c