Soup with the Simons: Easy aromatic pumpkin soup {recipe review}

By | August 22, 2013

easy-aromatic-pumpkin-soup-1.jpg

This is #1 in a series of recipes that I’ll be testing and sharing from Pam Reiss’s first cookbook, Soup: A Kosher Collection. For more from Pam, check out Pam’s Kitchen.

This was the first thing I put in the freezer for Rosh Hashanah, and the day I made it was one of those super chaotic times. I was out late with the baby, preparing for my cooking demo in the yishuv. When I say late, I mean something like 7:00 p.m. but for him, that’s late. Bath time is 6:45, be there or be fussy.

The fact that I managed to make this soup felt miraculous, but the truth is that it’s really simple and fast. If you have pumpkin puree in the freezer (or if you just open up a can), then there’s almost no work at all.

I stayed very close to the original recipe, basically just playing with the proportions, though I also used cinnamon instead of allspice (and more of it), and plain old water instead of stock. Aside from that, I left out the half-and-half to keep it pareve. This is a light, flavorful soup with spices in all the right places.

Ideal for yom tov, I’d say.

Recipe at a glance:

  • Accessible ingredients? Yes. I prefer fresh pumpkin (and I can get it here all year), but if that isn’t the case for you, canned is fine.
  • Multiple steps required? No, this is a quick one. Saute an onion, add some spices, and stir in the pumpkin and water. Done and done.
  • Left with lots of dirty dishes? No sir.
  • Taste worth the effort? Yes!
  • Make again? Totally. I love that this is a light soup, since that makes it a good starter for a Shabbos or yom tov meal.


One year ago: Mint chocolate ice cream sandwiches
Two years ago: Black & white chocolate chip cookies (Kochav HaShachar readers: These are the butter version of the cookies from my demo.)


5 Comments

Devora on August 22, 2013 at 8:19 am.

I have Pam’s cookbook and make this soup often – it is great!
Ktiva v’chatima tova!

Reply

Pam Reiss on August 23, 2013 at 12:18 am.

I LOVE allspice, but cinnamon is a good choice too. ;) Happy you enjoyed it! Looking forward to seeing what else you cook up – beautiful blog.

Reply

Tali Simon on August 23, 2013 at 6:43 am.

Thanks, Pam! And thanks for popping in. :)

Reply

shlomit on August 23, 2013 at 12:16 pm.

Can you make this with fresh pumpkin?

Reply

Tali Simon on August 25, 2013 at 6:48 am.

Yes, that’s actually the way I make it. The ingredient list gives measurements for both fresh pumpkin puree and canned pumpkin puree.

Reply

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