Halloween yums

Brad Cooks!

Entry 1: Pumpkin Soup

Fall has finally arrived and while the leaves start to fall and the air gets cooler, soup cravings begin to happen. Since it’s coincidentally jack-o-lantern carving time, why not break out the old stockpot and put those pumpkin cut outs to use?
This is a new column that I decided to start posting on here. Something new to break the mold a bit from the usual rants about movies, comics, TV or general pop culture stuff; why not? Geeks gotta eat too! For the first installment, I decided to answer a few requests for a pumpkin soup that I make. Next to a mushroom shitake bisque, this is probably my most popular thing I cook. I wouldn’t say my pumpkin soup is “famous” because people say that a little too liberally about recipes, but it’s been around in a few social circles.
Anyway here goes:


6 cups Chicken Stock

1/2 tsp salt (I usually almost always end up doubling as I want to taste a bit of salt, but some people don’t like that)

3 1/2 cups pumpkin (canned or fresh). If using fresh You’ll want to cut off the rind and that stringy part. You’ll need to boil the pieces first until it’s soft and yellow. After this step you can either use the pumpkin to cook or freeze it for another time. This is called Blanching

1 tsp parsley

1 cup onion

1 tsp thyme

Minced garlic

Bit of pepper

~1/2 cup heavy whipping cream

1.) Heat all ingredients except heavy whipping cream in a stock pot and bring to a boil (make it a good boil!) reduce to a simmer and leave it for 30 minutes uncovered.
2.) Carefully  blend soup in a blender (beware the steam!), or if you are a bad- ass use an immersion blender (one of the best things you can buy yourself) Don’t do this without wearing a shirt as hot soup splashed on the chest hurts!
3.) Return the mix to the pot and once again bring to a boil.  Reduce heat and simmer for 30 minutes uncovered. Final 10/15 minutes add heavy whipping cream and a dash of cayenne pepper (aka my declassified secret ingredient) stir til done. Serve with fresh parsley.

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