I always look forward to Fall.. it’s such a wonderful time of the year. You might be surprised to know, however, that Fall in Poland really isn’t all that special. Sure, it’s still beautiful – the leaves turning colors and all.. but we don’t have any of the fun activities to do and holidays to plan for as we do in the Americas. We don’t have Thanksgiving or Halloween.. so therefore we don’t do corn mazes, haunted houses, trick or treating; not even the pumpkin patch. We only have the leaves. And Fall ingredients. This is why I was surprised how obsessed everyone was with pumpkin things when I moved here in Fall ’03. In Poland, we didn’t really do the whole “EAT EVERYTHING PUMPKIN CAUSE IT’S PUMPKIN SEASON” thing. We did grow pumpkins in our garden though.. they take a whole lot of room.
One thing I totally did look forward to in Fall was my mom’s pumpkin soup. Oh my gosh, it’s one of my favorites. It’s my favorite dessert soup ever. Seriously. And whenever I try to describe it to friends they look at me weird. Man, they don’t know what they are missing, for real. So, this recipe is not mine. It is my mom’s. She actually does it all from memory each time, kind of plays around with amounts of ingredients. The outcome usually varies depending on the pumpkin used. This time however she decided to use almond milk as opposed to using regular milk that she normally uses. The outcome was a bit more dark and heavy, as opposed to the smoother texture of a cow’s milk – thankfully, it tasted exactly the same. I literally couldn’t tell the difference in flavor. The only difference was the look – it was a bit darker. Plus this was her first time adding turmeric for color – she usually just lets the soup stay pretty light in color. The turmeric is totally optional but it definitely does give the soup a nice warm yellow color and no flavor change. Just don’t add too much of it.
I used to eat this soup warm sprinkled with a whole bunch of sugar. So darn good. Then I learned that it will taste even better if you simply add whipped cream and cinnamon. A perfect blend of flavors. Amazing. I can’t eat just one serving, I simply can’t. It’s too good to eat only one. Oopsies.
I had my mom take pictures of the process since she made it while I was on my way to their house. She did a great job at documenting the amounts of ingredients used and taking related photos of the process! She rocks. I think you’ll find her photos helpful if you decide to make this soup, and I mean, why wouldn’t you make this soup?! Get to it!
Warm Pumpkin Soup with Dumplings
Keywords: soup/stew snack no sugar added pumpkin
Ingredients (8 servings)
- 1 small pumpkin (peeled, de-seeded, cubed)
- 6 cups Almond milk (we used Silk)
- 1 teaspoon ground cinnamon
- Pinch of turmeric (for color)
- 2 large eggs
- 2/3 cup water
- 1 cup all-purpose unbleached flour
- Pinch of salt
Put the pumpkin cubes into a large pot. Add water so that it is almost all covered, but not quite. Bring to boil. Then turn down heat to simmer, covered. (note: make SURE the heat is very low, otherwise since its covered, the contents might spill out over it).
Let simmer for about 20 minutes or so, or until the fork slides into the pumpkin very easily. Make dumplings while the pumpkin is cooking.
Turn off heat and mash the pumpkin cubes with a potato masher or an immersion blender. Add almond milk and turn the heat back on medium-high. Cook until it boils, making sure to stir it from time to time. Once it boils, you can pour the dumplings into the pot (see the method below). Cook the dumplings for 2-3 minutes while stirring. Turn off heat and add cinnamon and turmeric and stir. Cover for 10-15 minutes to thicken the soup up.
Enjoy warm. Store in the fridge and reheat on the stove when using. Top with whipped cream and cinnamon (the whipped cream provides enough sweetness for me for the dish); alternately you can sprinkle with sugar and cinnamon (how I used to eat it).
Whisk eggs, add salt. Add 1/3 cup water and whisk. Add 1/2 cup flour and whisk. Add the remainder of water, whisk, and add the rest of the flour. Whisk very well until smooth. The mixture should be not too thin but also not too thick. Adjust the ingredients as necessary.
Kammie wants to know:
What’s your favorite way to eat pumpkin?
Have you ever made pumpkin soup? Recipe links are welcome.
Let me know in the comments below!
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