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Pumpkin Soup, Repeat from Dec. 2002

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.

3 Responses to “Pumpkin Soup, Repeat from Dec. 2002”

  1. Leeann Says:

    That sounds FANTASTIC!

  2. Donna Says:

    Thank you for the repeat. It sounds delicious! Im heading to the store tomorrow to gather the ingredients, right after my trip south to Knit Or Knot in Jupiter to find yarn for some new projects.

  3. Lorraine Says:

    Soup time again. I just shared your recipe with 2 daughters.