Another Halloween is over! Always such a fun time! But nothing says "ew" more than a couple of rotting pumpkins sitting on your porch for a week. Not to mention... What a waste! It makes me sad how many people think pumpkins are just for carving! Gosh, they couldn't be more wrong. I LOVE cooking with pumpkins (in case you haven't noticed... half my blog is pumpkin-themed). But they're sooo good. Creamy and full of flavour! Anyways, if you, like me, always carve too many pumpkins, don't worry... there are plenty things you can do with them. Introducing: PUMPKIN SOUP!!
This idea was first brought to my attention in the Frankfurt airport when I stopped for a snack at Deli Brothers and saw Pumpkin Soup on their recipe. I had never tried it before and being a huge fan of butternut squash soup, I HAD to try it. And hot damn was it good! So good in fact, I went home and whipped up a batch for my boyfriend and I immediately. That's how it good it is!
So, here are the details you've been waiting for:
- 6 tbs olive oil
- One pumpkin, roasted
- 1 large yellow onion, diced
- 1 large carrot, diced
- 2 stalks of celery, diced
- 4-6 garlic cloves, minced or pressed
- 1/2 teaspoon ground sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cloves
- Ground black pepper, to taste
- Dash of cayenne (if you like spice)
- 4 cups of vegetable broth (click here for DIY recipe)
- 1 can of full-fat coconut milk
- 2 tablespoons of maple syrup
1) Roast your pumpkin:
Pre-heat oven to 400 degrees Fahrenheit
- Mix all spices together in a small bowl
- Cut in half (remove seeds and strings if applicable),
- Rub each half (skin and all) with 2 tbs of olive oil and then rub a sprinkle of seasoning onto the insides of each half
- Place on a roasting pan (cut sides down) and put in the oven for 1 hour or until tender
- Once roasted, remove from over and let cool
- Using a spoon, peel the flesh off from the pumpkin skin and discard the skin (HINT: Use for soup stocks)
2) Make your soup:
- Dice onion, carrot, and celery
- Heat 4 tbsp olive oil in a large pot at a medium heat
- Once oil is warm, add the diced onion, carrot, and celery
- Cook, stirring occasionally until onion is translucent (8-10 mins)
- Add the remaining seasonings and minced garlic now, stir in well
- Add the pumpkin flesh and soup broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes
- Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove from heat and let cool slightly.
- Blend using an emulsion blender, OR, if you have a Vitamix or stand-up blender that works for warm items, use that. Be careful not to fill it too much, and always use an oven mitt on the hand securing the lid. Emulsion blenders are great for if you want it to have more texture. If you're wanting your soup to be creamy, use a stand-up blender.
- Serve it up, season with more salt and pepper to taste!
And that's a wrap! I hope you love this recipe as much as I do! Please spread the love and SHARE with your friends
Also, check out my blog for other great pumpkin related recipes. Tis the season!! Love you guys x