My husband has been bugging me for almost 8 years to make pumpkin soup. Before we got married he lived in Switzerland for 2 years and had pumpkin soup there. Every winter he raves about how good that soup was and how I NEED to make it. I tried right after we got married using a different recipe but it did not work. He told me the flavor was all wrong but he had a hard time explaining what he meant.
A few years ago I picked up a German cookbook at Borders on clearance. But for some reason it took me till now to make this soup. I changed up a couple things adding more veggies to round out the flavor a little more.
I was a little anxious when he tried it but this time I got a huge thumbs up. Whew!
- 1 16 oz. can pumpkin
- 2 stalks celery, diced
- 1 medium onion, diced
- 1 bunch radishes, greens removed and diced
- 2 Tbsp butter
- 1 Tbsp sugar
- ¼ tsp ground cloves
- 2 cups vegetable stock
- 2 cups milk
- salt and pepper
- Saute celery, onions, and radishes in butter for 5 minutes until softened and caramelized. Add remaining ingredients and stir to combine. Cover with a lid and simmer for about 30 minutes.
- Using a hand blender, blend soup until smooth. Check seasonings and adjust to taste.