My First Request: Pumpkin Soup

I have been blogging for a while and whatever subject that pleased me to share with you. But that changed when I got a request or my first mission you could say! I got my orders from a stationed U.S.A Marine! So, I took this mission very serious to heart.

So, thank you, Sir!

Here is my finished mission, Lieutenant Colonel, Sir!

I hope it’s up to your liking and brings some comforting feeling of home.

I did come up with a pumpkin soup recipe a few years ago since I never had it before. My husband and I both worked the stock pot together in the kitchen. I dug through my recipes and found this prized little gem. At that moment I thought to revamp even our own recipe! Why not make it better! I search engine the origins of pumpkin soup and like I was told by my requester it’s very big in Germany. I checked the traditional Germany recipes and our own. So, here is what I came up with from this special mission of creamy pumpkin soup.

Using a bag of my fresh frozen pumpkin I let it defrost over night in the frig and got to work. Read my blog post titled Pumpkin Patch to Pumpkin Puree for how to use fresh whole pumpkin and it’s easy to do!


Pumpkin Soup

In a large stock pot add:

3 cups fresh puree pumpkin

1 cup heavy cream

1 cup whole milk

2 Tablespoons butter

2-3 sprigs fresh rosemary

5 whole bay leaves (remember to remove them after cooking)

1/2 teaspoon grounded coriander seed

a nice dash of cinnamon

1/2 teaspoon curry powder ( I personal can not handle hot spices on my tender stomach so I used the mild curry)

1/2 teaspoon salt

Some fresh grounded pepper corns

1/2 grounded cloves

1/2 teaspoon garlic powder

Stir together and cook over low medium heat (keep an eye on this soup since it has creams in it, we don’t want to burn the bottom, so stir constantly)

While this is cooking work on the next step.

1 pack of portabella mushrooms ( with water scrub and wash the manure “dirt” away, pop off stems and keep caps whole)

On a baking sheet place mushroom caps, drizzle with olive oil, salt and pepper.

Put in the broiler on high for 10 minutes. Watch them.

Pop the broiled mushrooms in the finished pot of simmered cream soup.

Click or tap on the photos to read more tips and tricks. Read more for the recipe at the end!


Simmer the soup for about 30 minutes at medium low heat. Pop finished flavor full mushrooms into the soup and stir.

Carefully spoon and pour hot soup into blender or food processor and blend smooth.

Serve and top with fresh rosemary, olive oil, roasted pumpkin seeds, croutons, or shaved aged cheese curls.

This soup is a royal bowl to serve at any dinner party, holiday, everyday, luncheon or needing comfort. The spices give it a warm rich velvety taste that envelops your taste buds and wraps its way down your throat. Your mind will take a trip to Kashmir’s spice market while sitting at your kitchen, dinning room table or TV tray table.

Wildflower tried a bowl and I told her it was Cinderella Soup.

She ate every bite!


Thanks for reading and I will be waiting to report for my next mission,

Wildflower Mom


If you love to learn new recipes like this and want to read more! Pick your favorite social app to follow or sign up for email.

Or if you have something you would like to request for a blog idea. Let me know and I will see if I can add it to my list! 🙂





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