Italian Pumpkin Soup – Coffeepot Style

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Pumpkin Soup with Chicken

When I first wrote about Acorn Squash Soup, pumpkin and acorn were about the same price. I like the flavor of roasted acorn squash so I could buy a couple of small ones and make one into soup and the other eat roasted. Well in the past year, one market has dropped the price of pumpkin down as low as fifty cents a pound and started selling one pound pieces. So naturally I decided to try pumpkin soup using my Acorn Squash Soup recipe.

Actually, Italian Pumpkin Soup is richer and bolder than Acorn Squash Soup and just as versatile. I made a vegan version with coined carrots where you have to blanch the carrots until tender and add them back after the pumpkin soup is pureed. The version pictured above is with chicken and when I cooked it on the stove top, I included carrots, dumplings and chicken. When rereading the acorn squash recipe, I see that I no longer add Pasta to soup. If you choose to do this in your coffeepot, you have to cook the pasta for twice as long as called for and avoid leftovers as the pasta has a tendency to turn mushy. So in effect, this really is an entirely different soup and deserves it’s own recipe.

Italian Pumpkin Soup

Ingredients:

2 can vegetable broth or Chicken Broth

¾ to I pound pumpkin

3-4 cloves garlic minced

1 small onion diced

Salt and fresh ground pepper to taste

Optional – Piece of chicken with or without the bone

Optional – Coined Carrots, precooked

Optional -Tablespoon grated Parmesan sprinkled on top.

Method:

  1. Peal and cube the pumpkin and get rid of the skin and seeds.
  2. Add cubed pumpkin and garlic to the pot and cook with broth for 2 hours
  3. Puree in blender or remove pumpkin from broth and mash by hand.
  4. Add onion and chicken or cooked carrots if desired. Cook additional 2 hours.
  5. Add salt and pepper to taste.
  6. Serve with Parmesan at the table

This is one of those soups that loves to be played with. Aside from pasta or dumplings as mentioned above, there are a few obvious spices I might try adding like ginger matchsticks, cumin and parsley. Come to think about it, I don’t believe either my daughter or I have ever made soup exactly the same or followed an exact recipe. It depends on what we feel like and what ingredients we have on hand.

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One Response to “Italian Pumpkin Soup – Coffeepot Style”

  1. Everything from Soup to Nuts – Spicy Foods in the Old World and Asia « Coffee Pot Cooking Says:

    […] about the Inflammation Factor and healthy anti-inflammatory spices. Now as I mentioned before on the post on pumpkin soup, the addition of a chicken breast and some carrots makes this a hearty meal and since pumpkin is […]

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