Lorraine sent me a comment saying she could not get to my pumpkin soup recipe from an old link. Since I moved my blog to WordPress (from Moveable Type), the links to old archives are not working properly, sigh.

But she is right, this is the perfect season for pumpkin soup, and it is so quick and easy you need not wait for a leisurely day to make it. So I am re-posting it here, six years later (with minor edits). I hope a few of you enjoy it!

LynnH’s Easy Pumpkin Soup

1 small can (1-3/4c) Pumpkin (not seasoned pie filling)
1 cup Unsweetened Applesauce
2-1/2 cup Broth (I used “Imagine” brand organic chicken broth from the health food store, which is incredible. You could use vegetable broth; the better quality, the better the soup.)
4 Tbsp Nut Butter (I like almond butter best. Pumpkin seed butter works if you are tree-nut allergic, but it is hard to find and expensive. Or try tahini from a Mideastern grocery, it’s sesame seed butter! I think peanut butter is overpowering but you might disagree.)
1/4 tsp marjoram (or oregano)
generous dash allspice
1/4 tsp white pepper (this ingredient just makes a creamy soup right)

Heat all ingredients slowly, stirring frequently with a wire whisk until nut butters are evenly distributed. Continue to heat at a low simmer for 20 minutes or so, stirring occasionally. Serve with a dash of nutmeg, biscuits of your choice or bulgur-lentil pilaf (contains gluten), and a steaming cup of tea.

This entry was posted on Wednesday, November 19th, 2008 at 10:30 amand is filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.