Here’s to the end of October! This pumpkin soup recipe will look familiar for anyone who makes butternut squash soup. I actually have also found that adding a spoonful of sugar improves the overall flavor, but, as mentioned, is not entirely necessary.
Recommend using a slow cooker instead of going to all the bother of cooking over a fire, etc. But that’s just me…
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I have never made or eaten pumpkin soup. With all the recipes I have seen lately I am going to have to try the soup. I enjoy your blog and thanks for all the effort you put into it.
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Awe shucks! That’s so nice to say! My youngest came home with a cooking pumpkin from the class field trip the other week. I’m going to stick it in the crock pot this weekend and see how it comes out for soup.
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This does sound pretty similar to my pumpkin soup, although sometimes I add some soy to give it a little extra bit of umami flavour. It’s pretty awesome to see it’s been made in the same way for so long!
Adding mace sounds like an excellent idea!
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I love it when I run into something that hasn’t changed over the centuries! Soy sounds like an interesting twist. I’ll definitely do a trial and see how it comes out!
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This is a lovely blog! I’ll definitely try this recipe.
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Wonderful! Thank you for stopping by! I have a pumpkin sitting on my counter waiting for the slow cooker…
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Lovely! I’m looking forward to your future posts!
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