PUMPKIN SOUP

PUMPKIN SOUP

Piles of pumpkins everywhere—it must be fall in the country.  Pumpkin patch picking, corn mazes, jack-o-lanterns and pumpkin pie.  And soup.  Even though those beautiful pumpkins are indeed, a fruit, many pumpkin soups are savory, flavored with garlic, onions, vegetables and spicy condiments.  Here’s a thick, lovely fall soup that falls somewhere between spicy savory and pumpkin pie flavor—a lot of fall flavor and a little bit of heat.  You can roast a pumpkin yourself, or use canned pumpkin puree.  Make it vegan by using vegetable broth and coconut milk.  Add or delete spices and amounts to your taste.  Here you go!

  • To roast pumpkin—cut in half, remove seeds and fibers—cut in smaller chunks, rub with olive oil—roast in 425’ oven for 35 minutes or until fork tender—peel and mash
  • 2 cups pumpkin puree (fresh or 15 oz canned)
  • 1 carrot, grated
  • Salt and pepper
  • Warm spices to taste—cinnamon, allspice, cloves, nutmeg, ginger
  • A bit of dried orange peel
  • 1-2 tsp chili powder
  • 1-2 tblsp maple syrup or honey, to taste
  • 3-4 cups well-flavored broth
  • Lime juice
  • Fresh thyme sprigs (or add ¼ tsp dried thyme to warm spices)
  • 1/2 cup heavy cream

 

Sauté grated carrot in a bit of olive oil until very soft—remove pan from heat and ALL the dry spices and orange peel—stir to moisten and let spices bloom in the warmth—scrape spices and carrot into pot with pumpkin—add broth to desired thickness—add syrup/honey, 2-3 tblsp lime juice, and thyme sprigs tied with string (if using)—simmer very gently for 30-40 minutes, then taste for adjusted seasonings—finish with cream, stir well and garnish with thyme sprigs and a bit of yogurt or coconut cream—serve warm, chilled or at room temperature

The Kitchen Hive

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