NPR logo Pumpkin Soup from Forgues Dairy Farm


Pumpkin Soup from Forgues Dairy Farm

Amy Forgues and son Gabe in their pumpkin patch this fall, 2006. Courtesy: Forgues Family hide caption

toggle caption Courtesy: Forgues Family

Amy Forgues and son Gabe in their pumpkin patch this fall, 2006.

Courtesy: Forgues Family

Travis Forgues and his wife Amy are organic dairy farmers and spokespersons for sustainable agriculture in northern Vermont. Where once the Forgues family farm could barely eke out an existence for one family, that same farm — 240 acres with 70 milking cows — today is able to support two families with ease. It's all because they converted to organic farming. Organic is not just a way to farm for the Forgues family. It has become a way of life — of sustainable life.

"It occurs to me that there are very few days — even during the busiest seasons — when my wife Amy and the kids don't come out to the fields for a picnic lunch or a tractor ride. One of the benefits of having a farm is spending time with your children, whenever you choose, even while you work. Heck, it's more than a benefit. It is why we do what we do." — Travis Forgues, Forgues Organic Valley Dairy Farm

Amy's Pumpkin Soup


2 tablespoons butter

1 green pepper, diced

1 small pepper, finely diced

2 tablespoons flour

1 teaspoon salt

2 cups milk

2 cups pumpkin puree

2 cups chicken stock

dash of thyme


Melt the butter in a heavy kettle. Then saute the diced green pepper and finely diced small pepper until soft.


Blend in the flour and salt. When well blended add your 2 cups milk, 2 cups pumpkin puree, 2 cups chicken stock, dash of thyme, dash of nutmeg and chopped parsley.


Cook, stirring constantly until thickened.



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