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Hurricane Soup

November 3, 2012

‘Tis the season for pumpkins, and I don’t mean just carving them – that seems such a waste anyway. So, when my Finnish houseguest wanted to take part in this American tradition of ‘carving pumpkins,’ and Arthur of Gather Baltimore gave me a beauty of a pumpkin that was meant to be eaten, I compromised. First we carved the pumpkin with beautiful floral tattoos, roasted the seeds, and then I made soup. Several batches of soup in fact. Did I mention that all this was going on as Hurricane Sandy dropped in to say hello? Yes, of course that happened too. Luckily I had most of the ingredients on hand, and so I share with you my Hurricane Soup recipe, please see below. If at all possible, I recommend adding a houseguest from afar who makes you an adult hot chocolate with MINTTU from the Finnish Himalayas (by the way, their legend is about Bighand rather than Bigfoot – hilarious!), and a rock star of a neighbor who works for the City so that you can try to talk shop after drinking said beverage. We all had so much fun ignoring the swimming pool forming in my basement!

The following recipe makes 6 servings:


  • 3 tablespoons butter, softened
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 slices whole wheat bread

The actual soup:

  • 1 cup chopped onion
  • 2 tablespoons butter, melted
  • 2 (14.5 ounce) cans broth
  • 1 cup or can (15 ounce) of pumpkin puree
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground black pepper
  • 1 cup heavy whipping cream


  1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread as desired.
  2. Saute onion in butter in a medium saucepan until tender. Add 1 can broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
  4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
  5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon croutons.

Original recipe found here:


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