My First Bowl of PumpkinSoup!
Being from the South mean's food, food, food and here in the United States, I thought I had tasted pumpkin every way in the world you could eat it- but boy was I fooled. I came home from work one day and my Australian hubby had my first pot of pumpkin soup cooking on the stove. The wonderful smell of it hit me in the face the moment I opened the door. I said honey what's that cooking? He answered - come taste and see. I immediately dropped my bag, kicked off my shoes and raced to the kitchen. I opened the pot and looked at the most beautiful orange color. I picked up the ladle and dipped in the creamy soup. I asked him.... how did you get that food orange? Since I had never eaten pumpkin soup before, seeing orange soup seemed foreign to me. I sipped on the soup. Ahhhhh warm...... smooth feeling in my mouth...... and creamy creamy creamy! My gosh I said - what is it? Pumpkin Soup he said. I said..... pumpkin!!! You can eat pumpkin like a soup? He looked at me with his eyebrows up and said.... YES.
Come to find out Stephen loved pumpkin soup and he ate it a lot in Australia. I had never ate it before and boy was I pleasantly surprised. Stephen said you really have to eat it with some nice crusty bread. That was words from heaven to me because there's nothing like dipping your bread in soup. Well I ate 3 bowls of it that night and I was in Pumpkin Soup Heaven! It was delicious and Stephen makes it for me every October and November now.
Stephens Pumpkin Soup Recipe
1 medium size butternut squash / pumpkin
8oz cream cheese
yellow, red or green bell peppers
3 medium potatoes
1 large sweet onion diced
Chicken stock or water
1 stick of butter
salt and pepper
Sautee diced onions and bell peppers in the bottom of your soup pot. When soft and translucent add your diced potatoes and butternut squash. Cover with as much chicken stock and water that it takes to cover all.
Cook on medium until all the veggies are soft and falling apart.
Use an emersion blender or put in an electric blender to blend smooth.
Place soup back into the pot and add your 8oz of cream cheese.
Stir until the cream cheese has melted and blended throughout the soup.
Taste. If the soup tastes like its to pasty then you need to add another 8oz of cream cheese. The size of your butternut squash/pumpkin and potatoes can change the taste slightly so you can adjust it by the amount of cream cheese that you use. Add salt and pepper to taste.
Turn heat down to low and cook for another 30 minutes.
We like the soup thick, smooth and creamy.
You can always thin it down with more liquid if you like it thinner.
Serve with crusty bread.
For Halloween Food Fun, try serving Bone Chillin Breadsticks with it or even Spooky Potato Eyeballs floating in it. The kids will love it!