How To Make The Best Homemade Pumpkin Soup

Do you love homemade pumpkin soup? Sometimes when I go out to dinner the restaurant has some sort of squash soup available. I really love a hot bowl of soup when it is cold outside. This is my first attempt at making pumpkin soup. I’m actually surprised how easy it is to make. I wanted to use what I had here at the house without going to the store.

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In my food storage, I had the cans of pumpkin (not the pie kind), onions, a chunk of ginger in the freezer, chicken broth, shelf-stable whole milk and the spices needed to prepare this awesome pumpkin soup! I hope you enjoy it as much as I did!

Ingredients Needed To Make This Pumpkin Soup:

• 2 Tablespoons olive oil
• 2 Tablespoons freeze dried onion-not reconstituted or 1 whole onion peeled and chopped
• 1-inch chunk of ginger, peeled and chopped
• 3 cloves of garlic chopped or equal amount of garlic powder (I used garlic powder-one tablespoon)
• 2- 15-ounce cans of pumpkin puree-not the pie kind, or equal amount of freshly prepared cooked pumpkin
• 4 cups chicken broth
• ¼ teaspoon cinnamon
• freshly grated nutmeg, to taste
• 1-1/2 cups whole milk, cream or half and half
• salt and pepper, to taste
• ¼ cup sugar-optional

Pressure Canning Pumpkin and Winter Squash-Cubed Only:

This is information is from the USDA Complete Guide To Home Canning Bulletin #539 and I quote:

Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints-an average of 2-1/4 pounds per quart.

Quality: Pumpkins and squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.

Procedure: Wash, remove seeds, cut into 1-inch wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do Not mash or puree. Fill hot jars with cubes and cooking liquid, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims with a dampened clean paper towel. Adjust lids and process.

For making pies, drain jars, strain or sieve the cubes at preparation time.

Please go to this website to download this very good book to find the pressure canning times depending on the type of pressure canner you are using. This canning book is the only one I trust besides the Ball canning book. Please be safe when canning at home. USDA Complete Guide To Home Canning.

Pumpkin Soup by Linda

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Pumpkin Soup by Linda

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Main Course

Cuisine: American

Servings: 8 people

Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons freeze dried onion-not reconstituted or 1 whole onion peeled and chopped
• 1- inch chunk of ginger peeled and chopped
• 3 cloves of garlic chopped or equal amount of garlic powder I used garlic powder, one tablespoon
• 2-15- ounce cans of pumpkin puree not the pie kind
• 4 Cups chicken broth
• 1/4 teaspoon cinnamon
• freshly grated nutmeg to taste
• 1-1/2 Cups whole milk cream or half and half
• salt and pepper to taste
• 1/4 cup sugar-optional

Instructions

1. In a medium size, saucepan sautés the onion, ginger, and garlic in the olive oil until tender. Add the pumpkin puree, chicken broth, cinnamon, sugar and freshly grated nutmeg. You can use regular nutmeg to substitute the freshly grated nutmeg. Simmer all the ingredients for about 15-20 minutes. Gradually add the milk the last 5 minutes of cooking. Add salt and pepper to taste.

Thanks for being prepared for the unexpected!

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