| A Wiccan Circle of Friends Samhain Recipes Pumpkin Soup Recipes |
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| Moon's Pumpkin Soup |
| 1 small (roughly 12 inch) pumpkin or 29 oz. canned salt and pepper to taste 3 Tbls. maple syrup or honey 1/2 tsp. ground allspice 4 cups beef, chicken or vegetable broth thinly sliced green onions chopped hazelnuts roasted pumpkin seeds For fresh pumpkin, preheat oven to 350 degrees. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top, and scoop out seeds. Discarding fibers, clean seeds, and toss with oil and salt to taste. Spread on a baking sheet and return to oven 15 - 20 minutes, until crisp and golden. Reserve for garnish. Scrape pumpkin flesh from shell and mash. Place fresh or canned pumpkin in a large saucepan and season with salt, pepper, syrup, and allspice. Gradually stir in enough broth to make soup as thin or thick a consistency as desired. Simmer over medium heat about 5 minutes, until hot. Garnish with onions, hazelnuts, and pumpkin seeds |
| by Breid Foxsong Llewellyn's Witches' Datebook 2000 |
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| Pumpkin-Nut Soup |
| 4 cloves of garlic 1 onion, chopped about 3 large pieces of celery, chopped 12 baby carrots sliced in half 4 to 6 cups of chicken broth 14 oz. pumpkin (either canned or cooked and pureed) approx. 6 small red 'new' potatoes nutmeg cumin pepper butter or olive oil green onions or chives Saute garlic in soup pot until you get a strong waft of garlic out of the pot, then add onions and celery and saute. Add chicken broth and bring to a simmer, then add pumpkin and carrots. Add 4 to 5 shakes of nutmeg and just a pinch of cumin (cumin is very strong, so you do not need very much!) If using fresh potatoes, add at this time, (if using canned potatoes wait another 15 minutes before adding). Add salt and pepper to taste. Simmer until veggies are the consistency/firmness which you like. Serve topped with fresh chopped green onions or chives. |
| by Moondance (* |
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| Below are two pumpkin soup recipes. Enjoy! |