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Pumpkin Pie Soup | Great Performances


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Pumpkin Pie Soup
by Jonathan Hilburg, Cookfox CSA Member

I worked in a vegetarian/vegan leaning restaurant throughout college, and wanted to shamelessly show off some of the things I learned there. Here is one of my favorite soups! This recipe makes a 12-quart pot of soup - great for freezing!

3 sweet potatoes, peeled and sliced into 1” pieces
½ large butternut squash, peeled and sliced into 1” pieces. If using the bottom half, clean seeds but include the flesh/guts.
3 peeled carrots, sliced into 1” pieces
1 large onion, thinly sliced
8 ounces of crumbled Speculoos cookies
¼ cup vegetable stock
Salt and pepper to taste
4 tablespoon olive oil

1. Prepare vegetables and combine with stock, oil and cookies in cooking pot. Combine with water until fill level is approximately 2 inches from the lip of the pot, and bring to a medium boil.
2. Boil for approximately 30-40 minutes, or until all ingredients are tender. Make sure the broth does not overflow, as the sugar and spices in the water may discolor the outside of the pot. Blend thoroughly and serve hot.

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