Pumpkin Soup

Pumpkin Soup 17

Right.  So.  In my effort to effectively use all the pumpkin purée left over from our Pumpkin-Off, all 14 cups of it, we are starting to get sick of pumpkin (though the amount of fibre that has been added to our diet is extraordinary).

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The solution?  SOUP.  Most pumpkin soup recipes call for a single can (a little less than 2 cups) of the stuff, but I’m just gonna giv’er and dump in the rest of what I got.  BLAM.  It came out to about 2 1/2 cups.

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I don’t really feel like blending this soup, because the pumpkin is pre-puréed, so I’m just going to cut everything else up really small. It’s a really quick recipe, too, no need to simmer for a long time, so you can make it, say, just before lunch, and then eat it right away.

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First I got my spices ready: minced garlic, a little bit of cumin, some curry, and a bit of chipotle.

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And the incidentals: lemon juice (don’t mock my plastic lemon, it’s the best I can do in Newfoundland), chicken broth, and coconut milk.

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Then my vegetables: three carrots, an onion, and a red pepper.

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The carrots I scrubbed and grated with the skins still on.  That’s good vitamins for ya.

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The red pepper and onion I diced up.

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In a large saucepan, then, heat up a bit of olive oil on medium-high and toss in your onions.  Cook those until they’re softened.

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Then add in your cup o’spices, and stir that around for a minute or so.

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Chuck in your grated carrot and diced pepper and stir that around as well, spritz it with lemon juice, then add in your coconut milk and stir until fully incorporated.

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Add in the pumpkin finally (it was already cooked, so I didn’t want to overcook it), and pour in the chicken broth until you’ve reached a consistency that you like.  Let that simmer for about 20 minutes and that’s it, you’re all done.

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Season with salt and pepper, and a little more lemon if you like.  At the eleventh hour I added a teaspoon ground cloves to boost the pumpkin.

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This one came out a bit spicy, because I guess my curry was hotter than I had previously thought. I would recommend serving with a bit of yogurt or sour cream.

Pumpkin Soup 15

Pumpkin Soup 14

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

6 thoughts on “Pumpkin Soup”

      1. I always like to try new flavours, i can’t believe i’ve never eaten pumpkin before.. its not that popular in the UK and now i live in Mexico, it isn’t really a common ingredient, but i’ve seen them around: Gonna have to try it out! 🙂

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