40 Days of Pumpkin Recipes

We will try everything from pumpkin ice cream and pumpkin scones to pumpkin soup and pumpkin lasagna. Have a great recipe? Send it to me so I can try it out!

Monday, October 18, 2010

Day 8 Spicy Pumpkin Soup

I took a lot more pictures than the one above, but I am not going to bother posting them. This recipe was no good. I am only posting it because I spent all the time making it and we had to eat it for dinner and I have nothing else to post for today. Don't make this recipe!!!
1/2 onion chopped
1 Tablespoon olive oil
1 Sugar Pumpkin cut in half and roasted (see below)
3 cups chicken stock (see below for recipe)
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1/8 teaspoon pumpkin pie spice
1 (8 ounce) package cream cheese
1. Cut pumpkin in half, de-seed and roast with olive oil salt and pepper. 350 degrees 1 hour. Cool pumpkin slightly remove peel.
2.In a 12-inch skillet, saute onions in olive oil until tender. Add pumpkin, stock, cream cheese, marjoram, black pepper, pumpkin pie spice and cayenne pepper. Take off of heat.
3.Puree pumpkin mixture in a blender or food processor in batches until smooth. Return to skillet, and heat through. Do not allow to boil. Throw in garbage - soup is very bad!


  1. Hey Carrie! LOVE your blog idea!! Sorry your soup turned out yucky, I made an awesome pumpkin soup with a Thai twist if you like that type of thing! (not the same one I made at Amanda's shower if you tried it, this is better!) Keep up the recipes, I love to cook! So I like your ideas!
    * 1 tablespoon vegetable oil
    * 1 tablespoon butter
    * 1 clove garlic, chopped
    * 4 shallots, chopped
    * 2 small fresh red chili peppers, chopped
    * 2 tablespoon chopped lemon grass
    * 2 1/8 cups chicken stock
    * 4 cups peeled and diced pumpkin
    * 1 1/2 cups unsweetened coconut milk
    * 1 bunch fresh basil leaves


    1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
    2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

  2. That sounds really good! Thanks Katy! :)