Friday, October 16, 2009

Meatless Monday - Pumpkin Soup

It's fall though you wouldn't know it by the temperatures here in Houston, Texas. With fall comes the yummy goodness that is comfort food. Hearty soups, stews, casseroles and breads are the order of the day.

I made the first of my fall favorites on Thursday night after work. If you ever need a quick meal run don't walk for soup.

I adapted this recipe from the October 2009 Southern Living magazine. Their recipe called for half & half and chicken stock. I wanted to lighten it up, make it vegetarian and add some protein. Oh, and it had to be yummy and filling.

Yummy as in eating the guts out of a pumpkin pie and leaving the crust, yummy.
Filling as in stand alone as a meal filling.
Done and Done

Pumpkin Soup

1 - 15 oz. can pumpkin, the kind you buy for pie
1 - 12 oz package frozen cooked squash.
2 tablespoons butter
1/2 medium-size sweet onion, chopped
2 teaspoons fresh thyme, chopped. you can substitute dried but cut back to 1 teaspoon.
2 cups vegetable broth
7 ounces or 1/2 carton of soft tofu
1 cup non-fat milk
1/2 teaspoon cider vinegar
4 tablespoons honey
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
salt and pepper to taste

1. Melt 2 tablespoons of butter in a large sauce pan over medium heat. Add onion, and saute 5 minutes or until tender. Add thyme; saute 1 minute more. Sniff the air. Yeah, that is one of the best smells. But wait, it gets better.

2. Stir in broth, pumpkin, squash and tofu. Increase heat to medium-high to bring to a boil. Reduce heat and simmer for 6 to 8 minutes. Remove from heat and let cool, about 10 minutes.

3. Process soup in small batches, either in a blender or food processor. Or do what I did. Stick your immersion (stick or hand-held, whatever you call it) blender right in the pot. Blend until smooth. If you took the soup out of the pot, stick it right back in. Stir in milk and all the remaining ingredients. Cook, over low heat, stirring often for about 3 minutes or until thoroughly heated. Taste. Adjust seasonings if needed. Serve.

Serves 4 healthy sized servings.

I served this to my friend Sally last night and she loved it. She had never had pumpkin soup before. Give it a try. It makes a wonderful Meatless Monday meal.

Bonus for me this week is that the Spin Cycle is comfort food recipe week. I try to participate in the Spin Cycle over at Sprite's Keeper but since I'm fairly lazy as well as lame I just don't participate as often I should. This week I'm gold. Woo Hoo.



  1. I'm intrigued but I can't help wondering if it's like eating liquid pumpkin pie with a spoon. I'm hoping for a bit more savory flavor.

  2. I was never much of a pumpkin fan as a kid, but lately have really enjoyed it, especially when you used it in that ravioli recipe. LOVED it!
    This will be a must try for me. We actually had temps in the forties last night!
    You're linked!

  3. Oh, MY - that looks scrumptious! I love pumpkin soup, and yours looks absolutely drool-worthy.

    Oh, I don't think I'd hate your chili, I just don't think I'd call it that. It sounds like a really tasty, chili-flavored bean and veggie soup or stew. And there ain't nothin' wrong with that!

  4. I love all things pumpkin. Latte. Soup. Pie.

    I am writing this recipe down! It sounds delicious!

  5. I have been trying different squash this fall. I will have to try the soup with leftovers. There are always leftovers with it other than spaghetti squash.

  6. Am drooling.

    Can I make my day Meatless Saturday? That way I don't have to listen to hubby bitching, because he's working.

  7. I know I've had pumpkin soup before but I can't remember what it tasted like. I'll be eating pumpkin pie soon though.

    *hugs self and smiles*

  8. I'm here via TheUnMom and i see you're sharing some pumpkin soup recipe ... so can i steal it:)..that's in case i really find pumpkins out here:P

    Happy Random Tuesday Thought!

    *mine's up too

  9. This soup does look great. I will have to try this soon :)

  10. Ohhhhh! That really sounds YUMMY! I'm SO going to try this recipe out! :)