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Roasted Sugar Pumpkin Soup

October 18, 2012 by Barb 14 Comments

This year when I decorated my Autumn Mantel, I used several sugar pumpkins in my display. I also used them for my Thanksgiving Tablescape  (in Canada, Thanksgiving was October 8th).

When I bought the pumpkins, I thought (but didn’t really believe) that after Thanksgiving, I would cook them up and use them for soup and baking. But will wonders never cease! I have roasted them all, made soup, and frozen the remaining puree for use on a cold winter day.

Pumpkin-Soup

Pumpkin-Soup

Did you know that sugar pumpkins are the best choice for cooking and baking? They are smaller and denser than a regular field pumpkin that you might carve for Jack-O-Lanterns. Field pumpkins are generally watery and stringy.

I cut them into 1″ cubes, put them on a pan, and roasted them for 45 minutes, stirring several times. Roasting gives them a rich, sweet flavour. Then I peeled the skin off using a small paring knife. I found it too hard to peel them raw – I cut my thumb and my pointy finger before I got the message…

These are real antique candle holders given to me by my mother-in-law. She has given me so many wonderful treasures… Funny, though. I didn’t know what they were until I saw some ‘fake’ ones at our local gift shop. They had set little candles in them and a light bulb went off in my head… I’m slow that way… Anyway, now I appreciate them a thousand times more.

Pumpkin-Soup2

 

Print
Roasted Sugar Pumpkin Soup
 
Ingredients
  • 3 cups roasted, pureed sugar pumpkin (I used my food processor)
  • 1 Tbsp butter
  • 1 cup minced onions
  • 2 cups chicken broth
  • 2 cups half & half cream
  • 1 Tsp brown sugar
  • Dash of nutmeg
  • Salt & pepper to taste
Instructions
  1. In a large pot, saute onions in butter until translucent.
  2. Add chicken broth and bring to a boil. Lower heat and stir in pumpkin puree and brown sugar. Pour into a blender and puree. Return mixture to saucepan. Stir in the half and half.
  3. Add salt and pepper to taste. Throw in the nutmeg - I use about 1/4 tsp.
  4. Reheat but do not boil. Serve at once.
3.2.1682

 

Filed Under: Soups Tagged With: pumpkin

Comments

  1. Gail Dixon (Louisiana Belle) says

    October 18, 2012 at 8:17 pm

    This looks really good! But the idea of cutting up pumpkins into cubes makes me envision a trip to the ER. Can you used canned pumpkin? Probably not as good, huh? Adorable candle holders.

    Reply
  2. TexWisGirl says

    October 18, 2012 at 8:23 pm

    look at you go, little miss martha stewart! :)

    Reply
  3. Barb says

    October 18, 2012 at 8:41 pm

    Gail, you could just cut them in half and lay them on a cooking sheet – cut side up. That works pretty good too.

    Reply
  4. Karen @ away for the weekend says

    October 19, 2012 at 12:09 am

    Looks delicious! I would buy the pumpkins and never get around to roasting them – but this makes me think I will do it!

    Reply
  5. Pieces of Sunshine says

    October 19, 2012 at 3:55 am

    I just love your photos Barb!

    Reply
  6. Ahayes1225 says

    October 19, 2012 at 4:51 pm

    wonderful, your photos are really good!

    Reply
  7. Viv (modifica) says

    October 19, 2012 at 6:26 pm

    That looks really good and love the way you photograph your cooking….

    Reply
  8. radish38 says

    October 19, 2012 at 11:25 pm

    Nice work with the photos. If I get my beans on I am making bean, pumpkin, and cabbage soup.

    Reply
  9. A Pretty Life in the Suburbs says

    October 22, 2012 at 4:43 pm

    Mmmm! This soup looks delicious! And I just so happen to have some puree waiting to get used up! Yummmm
    Jo

    Reply
  10. el-mundo-en-colores says

    October 24, 2012 at 9:23 am

    love the candle setting :)

    Reply
  11. HungryLittleGirl says

    October 25, 2012 at 8:32 pm

    What a heartwarming dish!
    I would love to have you share this or any other recipe of you at Wednesday Extravaganza – my foodie link party with a little special something!

    Reply
  12. Miz Helen says

    November 3, 2012 at 12:52 am

    Barb,
    I just love your soup, it would be a perfect comfort food for this weekend. Hope you are having a great fall weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  13. Miz Helen says

    November 8, 2012 at 3:58 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    Reply

Trackbacks

  1. Only Dreaming says:
    February 19, 2013 at 8:09 am

    […] to Food Gawker!!!! Oh Happy Day! I’ve only been rejected a hundred times… It’s my Roasted Sugar Pumpkin Soup – it will appear sometime today – do check it […]

    Reply

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Welcome! I'm Barb, and this is where I practice my mantra to "learn something new, try something different". It's my hope that something I do here may inspire you! Read More…

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