Fresh Pumpkin Soup
This appealing soup harvests the fall flavors of just-picked pumpkins and tart apples and is sure to warm you up on a crisp autumn day. I top the creamy puree with a sprinkling of toasted pumpkin seeds. —Jane Shapton, Irvine, California
Reviews
I hate giving a bad review, but I have to agree with others that this soup had the strangest taste. I had enough for two meals so for the first I tried to add some sweetener and cinnamon. It really didn't help much. The next time I tried adding salt and chicken bouillon cubes. We didn't even eat that one. I had to throw it out and I never throw food away. I'm disappointed because I have tasted really good pumpkin soup, but everything I try at home seems to have no taste or a weird taste.
when I was growing up, my mom made pumpkin soup every fall. she did not add apples, but did make homemade potato dumplings to add to the finished soup. This is very fall
Was different, I added a little fresh nutmeg on top, which I felt added to it
My daughter and I love all sorts of soups and always the freshest ingredients, so we were looking forward to eating this. However, we did not like the flavor at all and will not be making it again. We threw it all out.
My mom and I made this, it really was disgusting, we threw the whole thing away, and we eat about anything, I'd never make this again
If time is a factor with Fresh; use a pressure cooker to cut the time to about 45 minutes under 15 pounds pressure.Apples too.Blend well and strain for Smooth texture.
I can't wait to make this soup. What type of pumpkin should I use?
Thanks for the recipe!!
We made it with pears instead of apples and it turned out nicely.
Fantastic soup. Preparation is very time consuming, but once that is done very easy. Soup is lovely and doesn't have the heavy cream base most pumpkin or squash soups contain. My husband loved it!