Simple winter soup


8 cups chicken broth (or if you have leftovers of my chicken soup you can use that)

2 cups pureed pumpkin (have to cook it first. See below)

2 large onions, chopped

3 large carrots

1 tbs chopped fresh sage

3 cloves of garlic

1 tsp salt

1 tsp pepper


Add all ingredients to an enamel pot. Simmer for 30 minutes stirring occasionally. Slow simmer for an hour until soup has thickened.

You can also add 2 or 3 peeled, cored and chopped apples for an interesting variation.

For a great presentation idea, use a hollowed out pumpkin as the soup tureen, or individual small pumpkin bowls.

How to cook a pumpkin:

Slice pumpkin down the middle and scoop out the seeds. Place pumpkin halves face down on a baking dish. Add ½ inch of water to the pan. Bake at 450 until you can pierce the skin with a fork. Remove from over, peel away the skin. Put flesh into the food processor, whizz it up a bit, there you have pureed pumpkin. Yum.

Bookmark and Share

Post Written by

No Comments

  1. Lady Lock and Load says:

    lechvod Halloween? ;)

  2. That is SO the ticket!!! I bet I could use canned pumpkin huh?

  3. Z! says:

    Hmmm… I’ll never forget that awesome pumpkin soup you made with the smaller pumpkin as a soup tureen. Gorgeous way to present the soup.

  4. Mark says:

    Pumpkin??? Are you sure that’s allowed? Isn’t it a little Goyishe?

Leave A Reply