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Pumpkin Soup

Pumpkin Soup

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This is a marvelous satisfying soup, made famous by the Jerusalem Remada Renaissance Hotel. Perfect for special occasions.

  • 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
  • 3 tablespoons margarine, optional
  • pine nuts for garnish, optional

In a stainless steel pot sauté onions in oil until golden. Add the 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, and pepper, and continue simmering for an additional ten minutes. Stir in cream or nondairy creamer and remove from heat. Serve sprinkled with pine nuts. For a richer flavor, stir in 3 tablespoons of margarine while hot.

Serves 10

Sara Finkel is a renowned chef, caterer and food columnist whose outstanding recipes and culinary expertise have delighted Jewish homemakers for decades. These recipes have been excerpted from her latest book, The Complete Yom Tov Cookbook: Winning Recipes for Rosh Hashanah, Yom Kippur, and Sukkos (Targum Press).
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Barbara Sue Mink Spalding Westminster, California via shulbytheshore.org September 24, 2010

What a wonderful soup!!! I had some pumpkin just last week and it was so good! I can't wait to make this.... Reply

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