Pumpkin Soup
AUNT JUDY’S PUMPKIN SOUP Recipe by author Janet Chester Bly
The Bly Family & Pumpkin Soup . . .When our family travelled to El Centro, California, to Aunt Judy’s house in 1975 for Thanksgiving dinner, she presented us with a surprise first course: this pumpkin soup. We discovered quickly that you either love it or you don’t. She and I and her mother all raved about it. The other family members voiced loud objections. They took one sip and asked for the turkey and gravy. This included my sons, husband, nephews, uncles, and Grandpa Bly.
Undaunted, Aunt Judy served pumpkin soup every year “as our new family tradition,” with the same results—the gals liked it, the guys didn’t. Pumpkin soup eventually became known as “a chick dish,” and was dropped from the family menu.
Years later, one of the tests of friendship for either my sister-in-law or me centered on whether or not you enjoy pumpkin soup. I’ll casually mention it in conversation and wait for the reaction. If there’s a gag reflex, then that gal’s put on the “sometime friend” list, as far as pumpkin soup lovers, that is. If interest is shown, she is treated to a Pumpkin Soup Party for the full taste test.
I have gathered a small, but much favored list of connoiseurs of this unsweetened version of pumpkin. Whenever a buddy and I want to celebrate some special occasion at home, just the two of us, it’s a call for pumpkin soup. We also enjoy on the side a slice of brown bread in a can (the kind steamed with raisins that we used to eat with baked beans as children and can still be found in some grocery stores). Cream cheese is very yummy spread on top.
AUNT JUDY’S PUMPKIN SOUP
Ingredients:
- 1 large onion, sliced
- 2 T. margarine or butter
- 2 cans (10 ¾ oz.) chicken broth
- 1 large can (29 oz.) pumpkin
- 1 tsp. salt
- ¾ tsp. cinammon
- ¼ tsp. nutmeg
- 1/8 tsp. pepper
- 1 cup cream (or canned milk)
Directions:
1. Saute onion in butter 5 minutes. Add 1 can broth. Boil. Simmer 10 minutes.
2. Place ½ onion mixture in blender. Whirl smooth. Add remaining. Blend. Return to pan.
3. Add remaining broth, pumpkin, salt, cinnamon, nutmeg and pepper. Stir. Bring to boil. Simmer 10 minutes.
4. Slowly add cream. Heat until hot. Serve at once. Makes 8 servings.
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“Friends come and friends go,
but a true friend sticks by you like family.”
Proverbs 18:24 the message
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Here’s some more pumpkin soup recipes and ideas for variations: http://www.pumpkinsoup.org/Pumpkin-Soup-Recipe/index.php#.UUu1vTfZg7s
For women’s inspirational and family life books by Janet Chester Bly, click here: https://www.blybooks.com/product_category/inspirational-family-life/
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