Pumpkin Soup Recipe with Dumplings

An absolutely delicious and warming pumpkin soup recipe served with easy to make dumplings. This easy recipe is made with only 5 simple ingredients and is packed with so much flavor. A great recipe that will feed the whole family and keep them cozy all evening.

Pumpkin Soup with Dumplings is a recipe that is a great way to use excess pumpkins during pumpkin season. From the beginning of October until Halloween, pumpkins are relatively easy to find in the grocery store and farmer's markets. But, on November first, well, pumpkins are hard to find - at least here in west Texas.

Pumpkins normally grow very well in our garden. In fact, all winter squash do well! They are so prolific, that I would be unable to use them all! So, I freeze our pumpkins by slicing, baking and peeling the shell (see how-to details in How to Cook Pumpkin).

Can I Freeze This Pumpkin Soup?

If you make this pumpkin soup recipe in large batches or have a lot left over you can store it in airtight containers and freeze. Defrost the soup and then reheat until piping hot all the way through before serving. It's best to make the dumplings fresh when eating this soup so only make as many as you will eat.

Another way to obtain pumpkin if your garden is not cooperating, is at pumpkin patches. On November 1st, our local pumpkin patch closes up and the pumpkins are left to rot!

We spoke with the owner and he allowed us to come and pick as many as we wanted! Yeah - this Pumpkin Soup recipe is on my meal plan!

Easily Adjust Your Serving Size with This Pumpkin Soup Recipe

Because of our family size I start with a medium-large, fresh, pumpkin, remove seeds and skin and then cook it according to the following recipe in a 3 gallon stockpot.

The pumpkin soup recipe is, however, very flexible, and works well either increasing or decreasing the amounts given.

Tips For Making This Pumpkin Soup With Dumplings:

• Pumpkin naturally contains a lot of water so make sure you only add enough to prevent it from sticking otherwise your soup will be too weak in flavor.
• Don't throw the pumpkin seeds away. Rinse and dry them and then toast them with some spices such as paprika and red pepper flakes, salt and pepper. Use them to top salad and or eat as a snack.
• If you have leftover pumpkin or like me, grow your own and have a lot to use up - you can freeze the pumpkin by slicing, baking and peeling the shell (see how-to details in How to Cook Pumpkin).

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Pumpkin Soup with Dumplings

Cultured Palate

An absolutely delicious and warming pumpkin soup served with easy to make dumplings. This easy recipe is made with only 5 simple ingredients and is packed with so much flavor.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr 20 mins

Total Time 1 hr 35 mins

Course Soup

Cuisine American

Servings 12 servings

Calories 364 kcal

Ingredients

  

1x2x3x

• 20 c pumpkin pulp , from medium-large pumpkin
• 2 -4 c water
• 2 Tbsp. salt
• 3 c raw sugar
• 2 c. milk , preferably raw

Dumplings

• 2 c whole wheat Bisquick
• 1 c milk , preferably raw

Instructions

 

• Pumpkin has a lot of water so add only enough water to prevent sticking. Bring to a boil stirring frequently.
• Cook until pumpkin is soft and mushy--about 1 hour. (Cooking time depends upon the ripeness of the pumpkin.)
• Add the salt, sugar and milk
• Stir and simmer while preparing the dumpling mix.

Dumplings

• Mix ingredients and spoon on top of simmering soup.
• Cover stockpot with lid and simmer for 20 min. or until dumplings are fluffy.To serve:
• Dip dumplings out of stockpot and place into separate bowl.
• Ladle soup into serving bowls and top with dumplings.

Notes

Tips For Making This Pumpkin Soup With Dumplings;

• Pumpkin naturally contains a lot of water so make sure you only add enough to prevent it from sticking otherwise your soup will be too weak in flavor.
• Don't throw the pumpkin seeds away. Rinse and dry them and then toast them with some spices such as paprika and red pepper flakes, salt and pepper. Use them to top salad and or eat as a snack.
• If you have left over pumpkin or like me grow your own and have a lot to use up. You can freeze the pumpkin by slicing, baking and peeling the shell (see how-to details in How to Cook Pumpkin).
• Because of our family size I start with a medium-large, fresh, pumpkin, remove seeds and skin and then cook it according to the following recipe in a 3-gallon stockpot.
• The recipe is, however, very flexible, and works well either increasing or decreasing the amounts given.

Can I Freeze This Soup?

• If you make this soup in large batches or have a lot left over you can store it in airtight containers and freeze. Defrost the soup and then reheat until piping hot all the way through before serving. It's best to make the dumplings fresh when eating this soup so only make as many as you will eat.

Nutrition

Calories: 364kcalCarbohydrates: 77gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 5mgSodium: 1241mgPotassium: 787mgFiber: 1gSugar: 60gVitamin A: 16520IUVitamin C: 17.5mgCalcium: 153mgIron: 2.3mg

Keyword autumn recipes, easy, pumpkin

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