One of my favorite things about the fall is the pumpkins. There are literally hundreds of ways you can cook pumpkins, but I prefer the classics. Every year I use some fresh pumpkins to whip up the tasty dishes below. These recipes are also great throughout the year for preparing meals or desserts in a hurry using leftover frozen pumpkin. Yes, you can freeze leftover pumpkin puree; it’s a great way to stock up on a hearty, healthy, and delicious vegetable! A few weeks ago, I actually pulled out some pumpkin puree that I froze last year, and it was perfectly delicious.
Simple Pumpkin Soup
We don’t make pumpkin soup often, but it is always delicious when we do. Pumpkin soup is a great way to use up leftover pumpkin puree when you are tired of sweets. Some people like to add the pie spices to their soups, but I don’t. I prefer to keep my soup distinctly different from the taste of dessert.
- 2-3 cups of cooked, pureed pumpkin (if you don’t puree it, it will have strings)
- 1 cup milk
- 3 tablespoons butter
- 1 onion
- 30 ounces chicken or turkey broth (or vegetable broth, if you enjoy meat-free soups!)
- Salt and pepper to taste
- Dash of garlic powder (optional)
- Cut up the onion and sauté it in the butter until the onions are clear and soft. Pour in 15 ounces of broth, and cook the mixture for 15 minutes. Remove the pot from the heat and blend the onions into the broth with a food processor or blender.
- Place the broth back into the pot. Add in the pumpkin, milk, and spices, and cook on low for about 30 minutes. Do not let the mixture boil, or the milk will curdle. Serve hot, and enjoy!