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.
Course Soup
Cuisine American
Keyword autumn recipes, easy, pumpkin
Prep Time 15 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 12servings
Calories 364kcal
Author Cultured Palate
Ingredients
20cupspumpkin pulp, from medium-large pumpkin
2 -4cupswater
2Tbsp.salt
3cupsraw sugar
2cupsmilk, preferably raw
Dumplings
2cupswhole wheat Bisquick
1cupsmilk, 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.