Fall Pumpkin Soup | The Jewish Week | Food & Wine

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Fall Pumpkin Soup

Ramada hotel's famous pumpkin soup makes for a hearty starter.
Fall Pumpkin Soup

Fall pumpkin soup. Flickr CC

10 servings

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With fall comes the Jewish holidays and a bounty of fruits and vegetables of the season—edible gourds such as pumpkin and squash are great bases for soups and side dishes. When it comes to the holiday of Sukkot, there are really no traditional Sukkot foods, except for kreplach, but these harvest vegetables andall-natural ingredients are always welcome on the dinner table.

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2 large onions, sliced

4 tablespoons oil

7 cups water

1½ pounds pumpkin, cubed

1 medium white potato, cubed

2 medium sweet potatoes, cubed

1 tablespoon pareve chicken soup mix

½ teaspoon salt, or to taste

¼ teaspoon white pepper

½ cup nondairy creamer

1 teaspoon all-natural nutmeg

1 teaspoon all-natural cinnamon

3 tablespoons margarine, optional

pine nuts for garnish, optional


In a large stainless soup pot sauté onion in oil until golden. Add water, pumpkin, potato, and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. With a hand blender, purée vegetables until smooth. Add soup mix, salt, pepper, cinnamon and nutmeg, and continue simmering for an additional ten minutes. Stir in cream or nondairy creamer and remove from heat. Serve sprinkled with pine nuts or a stick of cinnamon. For a richer flavor, stir in 3 tablespoons of non-dairy margarine while hot.

This recipe was provided by Pereg Natural Foods. Pereg produces an array of all-natural products that includes spices, ancient grains and ancient grain blends, gluten free pastas, couscous and much more. You can buy there products at select retailers throughout the US and on their website www.pereg-gourmet.com.