pumpkin soup gourmet traveller

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Roast pumpkin soup with pancetta and parmesan

Ingredients

Drink Suggestion: Pale ale. Drink suggestion by Max Allen Notes

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RecipeTin Eats

Fast Prep, Big Flavours

My cookbook "Dinner" now available!

Pumpkin soup.

This is THE pumpkin soup recipe you will make now and forever! It’s thick, creamy, and irresistible, a classic easy pumpkin soup made with fresh pumpkin that’s fast to make, and only 189 calories per serving. Don’t forget crusty bread for dunking! (Or up the ante with crusty cheese bread ).

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner” !

Pumpkin soup

Some recipes should be kept simple as nature intended them to be, and in my opinion, Pumpkin Soup is one of those dishes. The natural flavour of pumpkin is good enough that you need very little to make a beautiful, creamy, full flavoured soup.

And while sometimes it’s nice to have a dolled up version with all the bells and whistles, 99% of the time, this simple recipe is how I make it.

It’s just  a great EASY Pumpkin Soup recipe , a classic version that has everything it needs and nothing it doesn’t to be can’t-stop-eating-it delicious!

The secret ingredients to make pumpkin soup tastier is onion and garlic!

What goes in  Pumpkin  Soup

To make this great quick and easy pumpkin soup, you will need:

Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the  best pumpkin to use and recipe notes for  canned pureed pumpkin option;

Onion and garlic – the secret ingredients that adds extra savouriness into the soup flavour!!

Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth!

Milk, cream or half and half stirred through at the end. Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself.  I usually make Pumpkin Soup with milk instead.

If you don’t have cream but want extra richness in your soup,  just add a touch of butter!

Do you have to peel pumpkin for soup?

Yes, you do. The skin is too tough and won’t puree properly so you’ll end up with hard bits in the soup.

Best  pumpkin  for pumpkin soup

Use any type of eating pumpkin you want  OR  butternut squash (which is called  butternut pumpkin  in Australia). DO NOT use Halloween carving pumpkin used to make Jack-O-Laterns. While they are edible, they are not that tasty!

US: sugar pumpkin or butternut squash.

Australia: common ideal types include Jap/Kent, Jarradale, Queensland Blue or Butternut Pumpkin (which is called butternut squash in the US)

If you’re not a fan of chopping and peeling pumpkin, try my No-Chop Roasted Pumpkin Soup !

How to make pumpkin soup from scratch

Place peeled pumpkin, onion, garlic, broth/stock and water into a pot;

Boil rapidly for 15 minutes until pumpkin is very tender;

Use a stick blender or transfer to blender to blitz smooth; and

Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer.

The secret ingredients are the garlic and onion . It makes all the difference to add extra savouriness!

How to add flavours to pumpkin soup

While plain pumpkin soup is my favourite and the way I serve it most often, sometimes it’s nice to change things up by adding other flavours! Here are a few suggestions:

Curried pumpkin soup – stir in a touch of curry powder once you blitz it, add little by little

Thai red curry – start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat. Cook for 2 minutes until really fragrant, then proceed with recipe ie add liquids and pumpkin etc. Then instead of using cream, use coconut cream. Garnish with coriander/cilantro. SO GOOD!

Ginger – saute 1 tbsp finely chopped ginger in 1/2 tbsp oil or butter, then proceed with recipe.

Lightly Spiced  – stir in 1/2 tsp each cumin, coriander and smoked paprika.

Turmeric –  1 1/2 tsp each ground turmeric, coriander and 1/4 tsp cayenne pepper

Storing pumpkin soup

Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method.

If your soup is too thick, just loosen it with a touch of water when reheating.

If it’s too thin (unlikely, but could happen!), then just simmer on the stove for a while to let it reduce – this will thicken it.

Soup Dunkers

A soup this thick and creamy demands bread for dunking! Try one of these:

4 steps. A bit of chopping, plonk it all in a pot, blitz, season then serve.

A thick and creamy pumpkin soup that’s full of flavour. Sweet pumpkin flavour, savouriness from the broth, garlic and onion.

You’ll be mopping up every last bit of this with your bread!!   – Nagi x

Watch how to make it

This recipe features in my debut cookbook Dinner . The book is mostly new recipes, but this is a reader favourite included by popular demand!

Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.

Pumpkin Soup – Classic and Easy

Ingredients.

• ▢ 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight (Note 1)
• ▢ 1 onion , sliced (white, brown, yellow)
• ▢ 2 garlic cloves , peeled whole
• ▢ 3 cups vegetable or chicken broth/stock , low sodium
• ▢ 1 cup water
• ▢ Salt and pepper
• ▢ 1/2 – 3/4 cup cream , half and half or milk (Note 2)

Instructions

• Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
• Place the pumpkin, onion, garlic, broth and water in a pot – liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
• Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
• Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split). 
• Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

Recipe Notes:

Nutrition information:.

* Originally published June 2014,  photos replaced in 2018, brand new improved video added in September 2019, minor housekeeping 2020 (no change to recipe).

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Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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723 Comments

March 17, 2024 at 8:38 pm

February 24, 2024 at 3:27 pm

January 23, 2024 at 8:27 pm

March 3, 2024 at 8:42 pm

January 8, 2024 at 4:25 am

The soup was delicious. I added mushrooms, celery, carrots, and diced chicken. I had leftover filling from Thanksgiving in my freezer that I toasted and added to my bowl of soup. Yum!

December 14, 2023 at 7:10 am

December 3, 2023 at 8:25 pm

November 29, 2023 at 9:27 pm

November 22, 2023 at 1:19 pm

November 19, 2023 at 4:49 am

Can you freeze leftovers?

November 30, 2023 at 5:11 am

November 12, 2023 at 8:49 am

November 9, 2023 at 1:57 pm

I did the curried version of this soup, perhaps 2 teaspoons, and everybody loved it. Great recipe!

November 7, 2023 at 3:00 pm

October 10, 2023 at 5:15 pm

August 25, 2023 at 9:43 pm

I just did this tonight, the only difference is that I oven roasted the pumpkin til it’s all soft – it takes a little longer, but it’s all worth it in the end. The pumpkin I used was Kent – oh and I added a tspn of Dijon in it too – just to give it a tang

August 25, 2023 at 4:03 pm

May I ask, why do you leave the lid off the saucepan while cooking Pumpkin soup? What is the advantage of doing this?

August 12, 2023 at 10:33 am

July 24, 2023 at 12:46 pm

June 19, 2023 at 12:53 pm

I tend to use sour cream instead of thickened cream.

With so few ingredients it’s packed with full flavour and to accompany with garlic bread, oh yea.

Loving your beautiful book Nagi…. Tonight it’s what would I do with a piece of steak. MOTH doesn’t realise he’s not cooking on the BBQ. Hehehe!

June 19, 2023 at 9:53 am

November 8, 2023 at 1:40 am

June 17, 2023 at 10:22 pm

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Easy, Creamy Pumpkin Sage Soup

Published August 3, 2021 . Last updated August 3, 2021 By Elizabeth Lindemann   /   This post may contain affiliate links.

This Easy Pumpkin Soup recipe comes together in a mere 15 minutes , thanks to using canned pumpkin puree and only a few other ingredients! It’s lusciously creamy, flavored by fresh (or dried) sage and warming pumpkin pie spice, and is a perfect savory pumpkin recipe for the fall (though you can add some maple syrup to the soup if sweet’s your thing).

I hope you’ll forgive my diving face-first into fall recipes here at the beginning of August. There is a chill to the air in New England already, and if the past year and a half has taught me anything, it’s to embrace what I love when I want to embrace it. So I won’t be waiting until September to partake in fall recipes – my favorite season in which to cook and eat! Feel free to avert your eyes and make a Caprese pasta salad if you’re still in summer eating mode.

There are a lot of pumpkin soup recipes out there – many involve roasting a fresh pumpkin, some use a lot of different kinds of ingredients to flavor. I wanted to develop an easy, minimalist, creamy pumpkin soup recipe that doesn’t skimp on flavor . And I wanted to make savory pumpkin soup recipe , since we’re often so bombarded with sugary sweet pumpkin recipes in the fall.

Fresh sage, pumpkin pie spice mix (cinnamon, ginger, nutmeg, etc.) , and onion sautéed in butter create a simple flavor base that pairs so well with the sweet, earthy pumpkin. As for fresh pumpkin? You don’t need it. Canned pumpkin puree works perfectly well without all the hassle (but if you’re feeling up to it, you certainly can use fresh if you prefer).

Ingredients in Pumpkin Soup (and Substitutions)

• Canned Pumpkin Puree – you can certainly use homemade pumpkin puree if you like, or a fresh pumpkin (more on that below).
• Fresh sage – or dried (thyme or rosemary would also be delicious) .
• Pumpkin pie spice mix – I use homemade pumpkin spice , but you can find it pre-mixed at the grocery store or online .
• Onion – yellow, white, or sweet will do
• Butter – or olive or coconut oil for a vegan version
• Heavy cream – or half and half or whole milk for a lighter version, or coconut milk for a vegan option
• Chicken or Vegetable Broth
• Salt and Pepper

Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.

How to make pumpkin soup with canned pumpkin

• First, sauté the onions in butter in a large pot or Dutch oven. Add the pumpkin spice and fresh sage and sauté for a little while longer.
• Then, add chicken or vegetable broth and canned pumpkin puree. Bring to a boil.
• Puree the soup using an immersion or standing blender, so it’s smooth without any onion or sage pieces.
• Turn off the heat, then stir in the heavy cream and season to taste! Viola! You’re all done.

Tips and Tricks for Creamy Pumpkin Soup

• When you stir in the heavy cream, make sure you’ve turned the heat off. When you boil cream, it can separate and curdle.
• On a similar note, when you reheat the soup, try not to boil it too vigorously so the texture remains nice and smooth and creamy (but don’t worry, it will still taste great if you do!).
• Use an immersion blender , or stick blender, to puree the soup directly in the pot. It’s so much easier than a standing blender to clean!

Yes! Use olive or coconut oil instead of butter (or a vegan butter substitute) , vegetable broth, and a can of full-fat coconut milk instead of cream. This will also make it dairy free, paleo, and whole30 compliant.

Yes! Just put it in an airtight container and you can freeze it for up to 6 months. I like to run hot water over the container to dislodge it, then plop the whole block of frozen soup in a pot with a little extra water and heat it up from there.

This is a savory pumpkin recipe, but if sweet’s your thing, you can certainly add 1-2 tablespoons of maple syrup (or honey, or brown sugar) when you add the broth and pumpkin puree.

Pumpkin soup is pretty light, so it works well for a first course, or paired with a good loaf of crusty bread with salted butter.

That’s fine! Dice your onions as small as possible, and it will be fine as is.

Pumpkin is a healthy vegetable and this soup is packed full of it! You can make it lighter and lower in calories by swapping out the heavy cream for whole milk or half and half if you prefer.

Other pumpkin recipes

• Chai Spiced Pumpkin Bread
• Pumpkin French Toast Casserole
• Healthy Pumpkin Pancakes
• Pumpkin Pudding
• Pumpkin Fettuccini Alfredo

Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!

Easy, Creamy Pumpkin Sage Soup (with canned pumpkin)

Ingredients.

• 2 tablespoons butter
• 1 onion diced (yellow, white, or sweet)
• 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
• 1 teaspoon pumpkin pie spice
• 4 cups chicken or vegetable broth
• 30 oz. pumpkin puree (two small or one big can, or homemade)
• 1/2 cup heavy cream
• kosher salt and black pepper to taste
• more fresh sage, heavy cream, and fresh cracked pepper for garnish (optional)

Instructions

• In a large pot, melt the butter ( 2 tablespoons) over medium heat. Add the diced onion and sauté until softened and starting to brown. Add the chopped fresh sage ( 1 tablespoon) and pumpkin pie spice ( 1 teaspoon) and stir until onions are coated and spices are fragrant.
• Add the chicken or vegetable broth ( 4 cups ) and the pumpkin puree ( 30 oz.) . Bring to a gentle boil. Turn off the heat and puree the soup, using an immersion blender or standing blender. Stir in the heavy cream ( ½ cup) . Season to taste with kosher salt and black pepper.
• Serve, garnishing with fresh cracked pepper, fresh sage, and a swirl of heavy cream if you like.
• Make it vegan:  make sure to use vegetable broth, use olive oil or coconut oil instead of butter, and use a can of full-fat coconut milk instead of heavy cream.
• Leftovers can be frozen  in an airtight container for up to 6 months,  or refrigerated for up to 3-5 days.
• Soup too thin or thick? If it’s too thin, let it simmer for a while (before adding the cream) until it thickens. If it’s too thick, just add more broth or some water.
• Use fresh pumpkin  by peeling and dicing it and adding it to soup after bringing the broth to a boil. Simmer until the pumpkin is tender then use your immersion blender or standing blender to puree it. You can also roast the pumpkin and then add it to the soup as well.
• Like things sweet?  Add 1-2 tablespoons of honey, maple syrup, or brown sugar to the soup to add a hint of sweetness.

Nutrition Information Disclaimer

The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:

Reader Interactions

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Diana Herranen

March 11, 2024 at 1:14 am

Elizabeth Lindemann

March 11, 2024 at 8:10 am

So glad you liked it!

November 16, 2023 at 12:08 pm

Do I have to add the cream or milk to this recipe?

November 20, 2023 at 8:15 am

It does help bring everything together, and while I’ve never left it out, I’m a big fan of cooking things however you want to. I say give it a try and see how it is! If it needs a bit of creaminess and you don’t want to do dairy, you may want to try canned coconut milk. Hope that helps!

phyllis whitley

October 26, 2023 at 2:31 pm

November 02, 2023 at 8:49 am

Thanks for this feedback! A little honey added sounds delicious – or maple syrup!

Melissa Mello

November 08, 2022 at 12:29 am

November 14, 2022 at 10:01 am

So glad you liked it! Love the idea of adding crab meat – this makes the soup into a complete meal. Yum!

Jaye Munger

November 14, 2021 at 5:18 pm

November 15, 2021 at 4:39 pm

So glad you liked it!!

November 24, 2023 at 8:40 pm

Great recipe!

November 30, 2023 at 7:54 am

So glad you liked it! Thanks for adding your modifications, everything sounds delicious.

November 03, 2021 at 7:08 am

November 03, 2021 at 9:25 am

Love the idea of adding crispy sage! Glad you liked it. Adding more broth is a great way to thin it out if it’s too thick, or even water with some more seasonings. It may turn out thicker or thinner depending on a few factors, like the brand of canned pumpkin used, or even the kind of pot used if as it simmers, steam escapes.

October 05, 2021 at 6:08 pm

October 08, 2021 at 9:20 am

So glad you liked it! What a delicious meal served with fresh soda bread. YUM!

Rate This Recipe

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Slow-cooker pumpkin soup

Slow-cooked pumpkin soup

Hot, creamy and hearty, this beautiful comfort food recipe is absolutely beautiful and fragrant after slow cooking all day. The combination of sweet pumpkin and cream will warm your body and soul.

Looking for more pumpkin soups or more slow-cooker soup recipes?

Ingredients

Heat butter and oil in large frying pan; cook leek, stirring, until soft.

Combine leek, pumpkin, potato, stock and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours.

Cool soup 10 minutes. Blend or process soup, in batches, until smooth. Return soup to cooker. Cook, covered, on high, about 20 minutes or until hot. Stir in 1/3 cup of the cream. Season to taste.

Serve soup topped with remaining cream and chives.

Be careful when blending or processing hot soup. Don’t over fill the container (one-third to half-full as a guide) and ensure the lid is secure. SUITABLE TO FREEZE at the end of step 2. Note

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Moscow Muled

Why do moscow mules come in copper mugs.

Oct 18, 2019

Have you ever wondered why the Moscow Mule cocktail is served in a copper mug? In this post, we answer that question in detail. As it turns out, the answer is partly based on historical events and partly based on the extra "kick" that copper brings to this classic cocktail. Let's dive in!

Introduction

A remarkable cocktail is something you notice from across the room, easily identified by the signature drinking vessel it's served in. Few are more distinct than the burnished copper mug of a Moscow Mule. 

Great cocktails aren't just alcohol and mixers––they should be something more, a full sensory experience from beginning to end. It starts as you observe the precise convergence of ingredients in a golden ratio that blossoms into flavors and aromas of citrus and spicy ginger. It is then delivered into an ice-filled copper mug and garnished with fresh mint and a slice of lime.  Finally, it is presented before you, shiny and cold, compelling you to taste.

The copper mule mug not only tells the story of the drink it contains, but also is essentially functional to the full experience. You might already know that the cone-shaped bowl of a long-stemmed Martini glass was designed so that olives would stand perfectly upright, and the elegantly curvaceous welled Margarita glass was designed to add ample salt, sugar and garnishes.

But why are Moscow Mules served in copper mugs?

Inquiring minds want to know, so this article will sum up the science and history of why traditional Moscow Mules come in copper mugs, and other legit benefits of serving cocktails in pure copper mugs. This includes:

A Brief History of the Moscow Mule

The science of using copper mugs.

• How Copper Mugs Amplify the Taste & Aroma of your Moscow Mule
• The Enhanced Experience of Drinking from a Pure Copper Mug

The origin of this timeless cocktail is the tale of the American Dream. One fateful day in 1941 , three struggling entrepreneurs had a serendipitous meeting at the Cock 'N Bull bar on the Sunset Strip in Hollywood: A bar owner passionate about his unpopular home-brewed ginger beer, a businessman who took a big chance and purchased Smirnoff vodka, and a Russian immigrant with a cache of copper mugs she couldn't seem to sell. That day, the unlikely trio wisely decided to join forces in a bold venture that would not only save their individual businesses, but also create an iconic American cocktail.

Essentially, the Moscow Mule is the most successful marketing campaign in cocktail history. At a time when most Americans had never even heard of vodka, this cocktail introduced them to the traditional Russian alcohol, and established Smirnoff as a necessity in both bars and homes alike.

Thanks to celebrity endorsement, the Moscow Mule soon took the Hollywood cocktail scene by storm, and quickly became the most beloved mixed drink of the 1950's.

It's popularity understandably waned during the Cold War, and it was briefly re-branded as the Smirnoff Mule to distance itself from communism. However, the recent cocktail renaissance of the 21st century has seen the Moscow Mule come kicking back, as evidenced by lists like Esquire's Top 10 Cocktails of 2019 , and Business Insider's 8th Best-selling Cocktail in the World, 2018 .

But the answer to why Moscow Mules are served in copper mugs goes much further than a conveniently clever alliance between co-founders desperate for a big break. The story of the Moscow Mule is both the struggle of the immigrant searching for success, and the flashy lifestyle of the rich and famous.

It boasts a simple recipe , yet a complex flavor profile, encapsulated in a shiny copper mug. And as delicious and refreshing as the Moscow Mule may be, it's the copper mug that makes the cocktail so extraordinary.  Like the drink itself, the pure copper mule mug is a balance of form and functionality.

The most scientific benefit of the copper mug is its ability to regulate temperature. When a drink is served in a copper mug, it gets cold fast––and stays that way.

Copper is a renowned thermal conductor that will keep your beverage frosty in any weather, and is one of the reasons the traditional Moscow Mule has become synonymous with summer. Add a little ice, and the copper chills drinks instantly, and sustains a refreshingly icy rim with every sip.

Because copper is such an excellent conductor, it can keep your cold beverages colder for longer. The downfall of many ill-fated cocktails on a hot summer day is melting ice. Copper mugs stay brisk, and don't disrupt the recipe's ratio, so the simple yet distinct flavors of the Moscow Mule remain strong till the last drop.

Another important feature of the solid copper Moscow Mule mug is the handle. Much like the stem of a wine glass, the copper mug handle keeps the nearly 100 degree body temperature of your hand from impacting the status of your deliciously frosty cocktail.

How Copper Mugs Amplify the Taste and Aroma of Your Moscow Mule

If you want to know what a Moscow Mule tastes like, purists would insist the only way to experience it is in a 100% copper mug. Aside from being a great American tradition, copper mugs offer some unique enhancements to both the flavor and aroma of the Moscow Mule (or almost any finely-crafted cocktail).

Although subjective, most discerning drinkers would agree that copper mugs imbue cocktails with a superior taste. Experts explain that the copper oxidizes the vodka upon contact, thus enhancing the flavor profile and potency of the aromatics.

The intense cold of the copper also creates more stability in the bubbles of the ginger beer carbonation, and balances the tangy citrus of the lime with the earthy spice of the ginger.

For the skeptics out there, the theory of superior taste is easily verifiable. Simply make or order two Moscow Mules––one served in a plastic cup, and one served in a copper mug. Take a moment to inhale deeply, enjoy a big sip, and let your senses be the judge.

The epiphany should take a matter of moments, and you soon realize why a Moscow Mule is best served in a copper mug, and why any other cup or glass is vastly inferior. The difference can be so vivid, you might even consider drinking all your favorite beverages from copper mugs, even hot tea and coffee!

The Enhanced Experience of Drinking From a Pure Copper Mug

Throwing back shots with reckless disregard is a great way to get hammered, but a terrible way to enjoy something delicious. People order cocktails for the full package––observing its creation, revelling in its presentation, and slowly savoring its captivating story and unique taste.

Not only is a cocktail a well-balanced combination of spirits and mixers, it's also about the aesthetic and function of the vessel it's served in. A cocktail should be an object of inspired beauty, presented thoughtfully in a suitable glass or mug and garnished appropriately. It should take time, because it's made by hand.

Although the copper mug has become the symbol of Moscow Mules, it can also pair exquisitely with many other cocktails. Many people seem drawn to the shine and nostalgia of the metal, and Mixologists seem impressed by the scientific properties of the copper mug. Other drinks prominently featured in copper mugs include Dark 'n Stormy, Mescal, Gin & Tonic, and Cuba Libre.

No matter how frosted a beer glass gets, nothing can keep a mixed drink colder than a copper mug. The sensation when one's lips touch the ice-cold rim with every sip is part of the unique experience.

The flavors are heightened, the aromas amplified, and the balance of vodka, lime juice and ginger beer is never watered-down by melting ice. Provided your Moscow Mule is served in a pure copper mug, the last sip should be just as robust and enjoyable as the first.

The benefits of drinking from copper mugs aren't a newfound discovery. In fact, copper has been the preferred metal for drinking vessels for thousands of years.

Gurus in India have been using copper mugs for hundreds of years, and copper goblets called Escra have been found in ancient Irish ruins. Even American settles in 1645 drank exclusively from a massive tankard made of pure copper, known today as the Virginia Tankard .

The Moscow Mule is a classic drink served in a magnificent copper mug because it tells a compelling story, and enhances your consumption experience. It is an unforgettable drink because it's served in a mug that is both more beautiful than and functionally superior to glass.

Three Reasons Moscow Mules Come in Copper Mugs

The reason your Moscow Mule is served in a copper mug is not a fluke. It is not because it's the latest trendy hipster craze. It's not just a marketing ploy (although it definitely started out as one), nor is it a conspiracy by the lobbyists for Big Copper.

Moscow Mules come in copper mugs for three reasons: taste, temperature, and presentation.

The unique experience of drinking a Moscow Mule is a balanced combination of these three elements. It's also the reason this drink is not only the most recognizable, but also consistently one of the most popular drinks in global cocktail culture history.

Taste: The natural properties of the copper oxidize the alcohol, resulting in powerful aromatics and superior flavors. The bubbles of the ginger beer stay fizzy, and perfectly counter the acidity of the fresh lime juice. It's spicy yet refreshing. Simply put, it's delicious!

Temperature: Copper is an ideal thermal conductor, instantly chilling your beverage upon creation, and maintaining a consistently arctic temperature. This prevents the ice from quickly melting and dulling the cocktail ratio, while keeping the rim refreshingly frosty with every sip. The handle also keeps your hot little fingers from fluctuating the temperature with every touch.

Presentation: A glinting copper mug looks authentic and catches the eye. It is vintage, yet modern, and tells a story of creativity, charm and resilience. It is instantly recognizable, and makes for a fine looking beverage. Yes please!

The Bottom Line

The copper mug is iconic, a great American tradition of nearly 80 years, and is the only proper way to drink a Moscow Mule. Cheers!

Did You Enjoy This Article?

Thank you for reading! If you enjoyed this article, you might also like the following articles:  How to Clean and Care for Copper Mugs: The Definitive Guide and  Why You Should Only Use Moscow Mule Copper Mugs With Stainless Steel Lining

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Moscow Mule Copper Mug

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