In The Kitchen: Pumpkin Soup

Hey guys, I know we’re all busy with life, some of us are in school, working and just trying to get our life all the way together. I know it can get really hard at times just trying to keep up with our already busy lives and also having to think about eating at least 2 square meals a day. But no matter how busy our lives may get we all need to be nourishing our bodies not to mention the fueling of our brains.

If you’re looking for a quick and easy meal after a long day, this pumpkin soup is where it’s at y’all. I recently made this one night after a long day of both class and work and after having a sudden craving for pumpkin soup(ladies you know we crave the strangest things when it’s that time). This is very simple to make and you can add anything you desire to complement it.

For this, instead of using chopped pumpkin I used 1 medium butternut squash (I mean they are all one family right?) and a can of puree pumpkin, for some reason the pumpkin I’m used to from back home is just not the same here. My Caribbean friends will understand just what I’m talking about lol.

Ingredients

2 tablespoons butter

1 small onion

1 stalk celery

1 carrot

1 medium butternut squash

4 cups of low sodium chicken/vegetable stock (I used Chicken stock)

1 cup of half & half

A variety of seasoning (to get the good up flavor)

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Directions

Melt the butter in a large pot, and cook the onion, celery and carrot, for about 5 minutes, or until it becomes a light brown colour. In another pot, boil the squash until they’re soft enough. After that, place the boiled squash into the pot with your onion, celery and carrot.  Pour in enough of the chicken stock to cover the vegetables. Bring to a boil. After doing this, I poured the puree pumpkin into the pot, stirred it around then reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, you could let it simmer until it’s tender enough for you.

I then poured the soup to in a blender, and blended it until it was smooth. Return The blended soup to the pot, and mix in any remaining stock and the half & half to achieve your desired consistency. There you go, you’ve got yourself some great tasting pumpkin soup.

snapchat-11542327691708625330.jpg What are some quick meals you make after a long day? Leave a comment and let me know.

18 thoughts on “In The Kitchen: Pumpkin Soup

  1. Honestly, I NEVER would have thunk to put those combinations together…chicken broth, squash, and pumpkin? It seems that those who have had it before like it, so I might have to give it go just to see what the hype is about.
    Is there anything that you add on the side? Say crackers or bread? Just curious.

    Liked by 1 person

  2. Man o’ man, I wrote a reply, but wasn’t logged into WordPress and lost it. Anywho, I mentioned the combination of pumpkin, chicken broth, and squash is definitely different. I’m not sure how I feel about it just yet, but I’m willing to give a it try. One question, what do we eat with it? Crackers? Bread?

    Liked by 1 person

  3. This recipie is one to try. It is funny…I was sitting in church today (don’t ask me why I wasn’t thinking about the message) saying to myself, I could use some soup on this cold day. I made a Roasted Red Pepper Soup with Gouda cheese last winter. I’m going to have to try your soup idea. It looks super easy. Thanks for sharing. 🙂

    Liked by 1 person

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