Recipe Finder | Polish pumpkin soup

November 06, 2013|By Julie Rothman, For The Baltimore Sun

Mary Mossman of Baltimore was looking for a recipe for making Polish pumpkin soup with dumplings.

She said her grandmother came from Poland and taught her mother Polish cooking, and this soup was a favorite of hers. She was hoping someone would be able to share a recipe for the traditional Polish version of the soup.

Jean Suda of Timonium had two grandmothers who came to the U.S. from Poland in the early 1900s, and she has a collection of her mother's and grandmother's recipes, as well as several good Polish cookbooks that she uses regularly. She shared a recipe for pumpkin soup from the "Polish Cookbook," published by the Culinary Arts Institute in Melrose Park, Ill. She also included a recipe for traditional soup dumplings from "The Art of Polish Cooking" by Alina Zeranska that she said would be appropriate to use in the soup.

While this particular soup recipe calls for the addition of rice, Suda sees no reason why the rice could not be omitted and dumplings served instead. She said that the soup dumplings could be placed into the pureed soup as it cooks.

I came across a couple of other less-traditional recipes that called for the pumpkin, either canned or fresh, to be cooked in a chicken or vegetable stock before the addition of the milk. That may add some depth of flavor and make the soup slightly less sweet. For a vegan-friendly soup, swap the milk for coconut or almond milk. I garnished the soup with a few toasted pumpkin seeds, some chopped dill, and swirled in a dollop of sour cream ,which made for a beautiful presentation.

While just tad on the sweet side, this hearty and delicious soup will bring welcome warmth to the autumn table.


Elizabeth Skenderovic of Dundalk is looking for a recipe for almond cake made with almond paste.

Lawrence Prather of St. Albans, W.Va., is looking for a recipe for corn bread salad.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278 or email If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Pumpkin soup

Makes 8 servings

1 quart milk

1 15-ounce can pumpkin puree

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon pepper

1/2 teaspoon salt

1 cup cooked rice, optional

2 tablespoons butter, optional

Beat milk and pumpkin together in saucepan. Stir in spices and salt. Bring just to a boil.

Stir in cooked rice and butter (if using). Cook and stir 5 to 10 minutes, or until rice is heated through; do not boil.

Soup dumplings

1 1/2 cups flour

1 large egg

3/4 cup water

dash of salt

Mix flour with egg, water, and salt. Beat with a spoon for 2 minutes. Drop small portions of the dough into boiling water (or directly into soup) from a teaspoon. Cook uncovered until the dumpling float.

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