The Sick and The Soup

So, I have a problem.

I am insanely picky about what I eat (and what my family eats). I am insanely picky about where my food comes from. So picky that one day last week, in the midst of a very sick sick, I found myself whipping up a batch of homemade pumpkin soup, roasted pumpkin and all, with a side of fresh tortillas. Rather than popping open a can of Progresso and calling it good, I spent more than an hour in the kitchen. It’s just not okay.

So, I thought I’d share the recipe I came up with for pumpkin soup that day and beg for help. What are some easy, emphasis on easy, and fresh things you whip up when you, or your family, is sick sick and you want a good meal but don’t want to spend forever in the kitchen?

Pumpkin Pear Soup

A smooth soup with a slight bite to it, perfect to help clear the sinuses. Delicious on its own, topped with roasted pumpkin seeds, or with homemade crusty bread.


  • 1 Pie Pumpkin, approx. 2.5 pounds, roasted, peeled and coarsely diced
  • 6 cups stock
  • 2 asian pears, peeled and diced
  • 1 onion, diced
  • 1/2 tsp. white pepper
  • 1/2 tsp. sage
  • 1/4 tsp. nutmeg
  • 1/2 tsp. thyme
  • 1/2 cup whole milk
  • Olive oil
  • Salt to taste


  • Preheat a soup pot over medium-high heat with a drizzle of olive oil.
  • Add onion and pears. Saute until the onions are translucent.
  • Add the coarsely chopped pumpkin, and saute for 1-2 minutes.
  • Add the stock to the pot and bring to a boil. Add the spices.
  • Reduce heat and simmer, 10-15 minutes.
  • In batches, puree the soup in a blender.
  • Stir in the whole milk and reheat the soup, if necessary.
  • Serve with salt, to taste.

This was a beautiful and delicious soup. One that I hope to make again, but not the best recipe to make in between coughs and hacks. Leave a comment with a favorite sick recipe or a link to one. I need to add to my arsenal, the winter cold and flu season is upon us and I’m betting our family will be hit again. That is the way…

  • Heather P

    You sound like you might be in need of a slow-cooker. Or do you have one already? Throw things in, let them stew, serve them up with a grainy-thing. And store what’s left over if you have a big enough pot.

    My mom uses hers quite often as she can start the pot before she goes to work, leave instructions for the child returning from school or my dad to change the heat and/or add more stuff around lunch or later in the afternoon, and serve it up with some bread when she gets home. Then just soak the insert and scrub. When I have one I like to use it when I’m sick because it lets me cook in small bouts. I can chop up and add one or two things at a time instead of doing the entire process in one long icky gasp.


  • Peter

    This soup looks awesome. I’m not much for cooking when sick and usually stick to scrambled eggs and toast.