Homemade Pumpkin Soup

pumpkin soup

Everyone has their Halloween traditions. Some people fill their evenings with candy, scary tales or simply sit by candlelight sipping apple cider. I prefer to be somewhere in the middle. I like to watch a scary movie by candlelight and eat something that reminds me of Fall. In the past, my recipes have been limited to a creepy crawly dessert. This year I wanted to try something I little different.

I am a sucker for Pinterest. I know, the reality of what you can create vs. what is advertised are always two separate things. But, they had this adorable image of homemade pumpkin soup that I couldn’t resist. (As seen above) I managed to find baking pumpkins in South Florida, which is a miracle unto itself, and took it as a sign that this pumpkin soup was meant to be.

I stayed true to my bad habits and didn’t read through the recipe before starting. I had baked my beautiful pumpkins and then realized I was supposed to fill them with the apple, onion and chicken broth so the ingredients could cook at the same time. Whoops! I adjusted the recipe a little bit and combined everything on the stove top. It tasted good, but it had the consistency of custard, not soup. I thought about adding some more chicken broth, but was afraid it would take away from the flavor.

My husband and I tried the pumpkin soup the first night. It was ok. Definitely not worth the hassle and precious goat cheese. The only problem, we had a lot of leftovers with very little desire to consume any of it. I looked online for recipes to salvage the soup. The best I could find was pumpkin mac and cheese. My only problem, I’d have to use even more cheese and precious ingredients with only a slight hope of improvement. My husband, being the brilliant man that he is, had another solution. He recommended that we mix the soup with Campbell’s tomato soup. This way it stops being a custard and blends with the tomato flavors. It was delicious! The pumpkin was a nice subtle flavor that made the soup very filling and healthy. From my leftovers, I had enough to make three cans worth of tomato soup.

If I had to make it again, I’d cut the recipe in half and serve it with the tomato soup. It’s a great way to hide the healthy ingredients from your little ones and add a hint of fall to a classic meal. So here’s my take on pumpkin soup with my many adjustments.

Pumpkin tomato soup

Pumpkin Soup with a Creative Campbell Spin

  • 1 small sugar pie pumpkin
  • 1/4 small yellow onion diced
  • 1 cloves garlic chopped
  • 1/2 small green apple chopped
  • 1 Tbs butter
  • 1 Tb olive oil
  • 1 cup chicken broth
  • 1/4 cup half and half
  • 1 ounces goat cheese
  • 1/2 tsp thyme
  • salt and pepper to taste
  • 2 cans Campbell’s tomato soup
  • Milk

 Preheat oven to 350 degrees.

Slice pumpkin in half. Using a large spoon or ice cream scoop, scrape out the seeds. Brush the pumpkin innards with 1 Tbs of oil. Place on a baking dish in the oven for 30-45 hour. Test pumpkin by poking with a fork or knife. If it’s soft, then set your pumpkin aside and let cool.

Fill a medium pot with the onion, garlic, apple, butter, chicken broth, half and half, salt and pepper and turn heat to medium low. Don’t let it boil. Once onions are soft, turn on low.

Remove pumpkin from shell with a spoon. Scrape into the pot and add the goat cheese and thyme. Use an immersion blender or food processor to combine the ingredients and make it the same consistency. Set aside.

In a separate pan make Campbell’s tomato soup with milk instead of water. Once the soup is ready, add a ladle full of the pumpkin soup. Taste. Add more and adjust as needed.

Enjoy!

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