Friday, October 4, 2013

Winter Luxury Pumpkin Soup

Well, I must say I've missed writing on here! It's funny, right when our gardens get growing and I have lots to share, the trees leaf out and block the Internet signal! Our Internet has been spotty and sluggish all summer, now that the leaves are falling...I'm back! 

Our pumpkin patch faired okay. It was hit hard by squash bugs and critters, but we got at least one of each variety. 

The Winter Luxury pumpkin grew very well, we have several of them. I gave a few to a coworker for pumpkin ale, in exchange for several pounds of Concord grapes (heaven)! 

Winter Luxury is a smaller pumpkin, with netting marking the surface, it is suppose to make a delectable pumpkin pie, with a velvety smooth texture. I decided to make a pumpkin soup with it, the pie can wait until next week! 

First, I punctured it a few times with a fork. To allow steam to vent. And I baked it, whole, in the oven at 350-degrees until it smushed, about an hour or so. (It is a very old oven, please disregard the current state.)

The skin peels away very nicely, allowing you to use just about all of the pumpkin meat. 

The soup is very easy to make!

The final product is silky smooth, with a little bit of a kick for a pumpkin soup! 

Voila! Pumpkin Soup. 
What is your favorite pumpkin recipe?

-Live Simple, Be Happy-
Magnolia Holler


  1. Yummy! Your pumpkins are so pretty. I haven't made a pumpkin pie in a while, so I need to do that this year!

  2. That soup looks wonderful; I'm too lazy to use pumpkins for much of anything except bread. I need to branch out...maybe next year.