Pumpkin Soup | High Altitude Cooking

Pumpkin Soup Recipe | High Altitude Cooking

Stormy weather makes it the perfect time to make soups or to pull out the crock pot for some amazingly simple stews.

In this edition of GG’s High Altitude Cooking we thought you might like a rich, creamy pumpkin soup recipe for the cold winter weather.

This soup has a spicy, sweet undertone. You can also add a variation by adding some cinnamon croutons, roasted pumpkin seeds, or some other creativity of your own.

Pumpkin Soup (Serves 6)

  • 15 ounces pumpkin puree (canned or fresh puree)
  • 30 oz of chicken or vegetable broth
  • 2 1/2 tbsp softened butter (or non-dairy alternative)
  • 1 cup chopped onion
  • 2 1/2 tbsp softened butter (or non-dairy alternative)
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1 tbsp brown sugar
  • 1 cup heavy whipping cream (or non-dairy alternative such as coconut milk)
  • 1/4-1/2 tsp ground black pepper
  • 1/2 teaspoon ground ginger

Sauté the onion in 2 1/2 tbsp butter (or non-dairy alternative) until translucent.

Gradually add half the chicken broth. Continue stirring and bring to a boil. Lower heat and cover, let simmer for about 15 minutes.

In a bowl, combine the rest of the broth with the pumpkin puree. Mix salt, cinnamon, pumpkin pie spice, pepper, ginger, brown sugar and add to the puree mix.

Stir well and add to the hot onion and broth gradually. Bring to a boil.

Turn the heat down and let simmer for about 10 minutes, stirring constantly.

Gradually add cream until mixture is warm. Don’t allow to boil.

Garnish with croutons, roasted pumpkin seeds, and cilantro right before serving.

Cinnamon Croutons

  • 4 slices bread of your choice (hearty grain tends to be a good match)
  • 1/4 tsp cinnamon
  • 1 tbsp brown sugar
  • 2 1/2 tbsp softened butter or non-dairy alternative

Preheat oven to 400 degrees F.

Mix together the cinnamon with half the sugar then melt butter and add spices. Place in large bowl.

Cut bread into small pieces and add to the bowl mixture, toss until croutons are lightly coated.

Toast in oven for up to 8 minutes.

Enjoy!

If you have a super high altitude recipe you’d like to share, just leave a comment and GG will get back to you. Who knows? If might get featured here!



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This entry was posted on Tuesday, January 24th, 2012 and is filed under Baking & Cooking.

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2 Responses to “Pumpkin Soup | High Altitude Cooking

  • 1
    Rebecca
    January 24th, 2012 07:48

    That Pumpkin soup, looks excellent. The heavy cream might not be the best but coconut milk sounds good. I’ve been on my soup diet for the past few weeks and I’m actually feeling like I’ve lost a few inches around my waist. I just make a huge pot and have it for lunch and dinner, oatmeal for breakfast and it’s working.

  • 2
    GG (Gossip Girl)
    January 26th, 2012 13:11

    Thanks for your comments…