Recipe: Cherokee Pumpkin Soup

Summary: It’s an original modern recipe, but it uses traditional Cherokee ingredients.

Ingredients

  • 4 cup pumpkin
  • 2 cup vegetable broth (or pumpkin juice + dried vegetable broth)
  • 2 cup milk substitute almond milk or soy milk for a vegan alternative
  • 4 tablespoon walnut oil (or butter)
  • 3 tablespoon Turbanado or maple syrup or brown sugar

  • add the following ingredients to taste:
  • cinnamon
  • cloves
  • cayenne
  • black pepper
  • cream
  • salt

Instructions

Start out with home cooked pumpkin (or butternut squash) for the best results. The juice does not have to be pressed out, but the cooked pumpkin should have been allowed to drain for at least half an hour.

These two spices may be whole and can be put in cheescloth or a tea strainer for easy removal when soup is done.

Combine ingredients in large saucepan (4 + quart). Heat through. Serve with hearty bread.

Whether or not you puree for a smooth creamy soup is up to you.

Cooking time (duration): 90

Diet type: Vegetarian

Number of servings (yield): 6

Meal type: lunch

Culinary tradition: USA (Nouveau)

My Rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by Duane Poncy on poncy-mclean.net.
Microformatting by hRecipe.

This entry was posted in Native American, North American, soups & stews. Bookmark the permalink.

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