Fall is one of my favorite times of year due to the abundance of comfort foods, such as gravies, stuffing, and spiced deserts. Even in the south, certain vegetables such as squashes and pumpkins are only available fresh in the fall, making them a delightful treat. I am also a coffee addict and love it when pumpkin spice flavor is an option. That being said, I had not heard of pumpkin soup until a few years ago, when I met Miss Grump. She told me that pumpkin soup was a “must have” for the holiday season.
Why make Pumpkin Soup?
Maybe you have extra pumpkins left over from Halloween and you don’t want to waste them. Perhaps you want to wow your family with a new dish that will warm them in chilly weather (likely does not apply if you live in Florida). You can also just make it because it tastes good. If you feel adventurous, I recommend preparing this soup for a Thanksgiving/Christmas/Holiday main dish or side to wow your relatives.
Sourcing Pumpkin
If you have trouble finding fresh pumpkin after October-November, your local Indian grocer may keep fresh pumpkin in stock. The reason you want to use fresh pumpkin instead of puree is the meaty chunks of pumpkin that melt in your mouth like butter! Fresh butternut squash can be used as a substitute, and this also works well with Seminole pumpkin, if you have grown any. Stay warm and Happy Holidays!
Recipe: Pumpkin Soup
Prep & Cook Time: 60 min
Serves 4
Ingredients:
1 large onion, chopped
5 cloves of garlic, chopped
2 tbsp olive oil
1.5 tsp sage
1 tsp rosemary
1 tsp thyme
salt and pepper, to taste
10 cups pumpkin, peeled and cubed (approximately one medium pumpkin or two small Seminole pumpkins). Butternut squash can be used if pumpkin is not available.
1- 13.5 oz can coconut cream
2 c vegetable stock
2 sprigs fresh basil (optional)
A handful of roasted sunflower or pumpkin seeds (optional)
Instructions:
- Peel pumpkin and chop into cubes. Trust me, you want to do this first, as it may take a bit of time. A potato peeler or knife can be used for this task, depending on preference. Or, if you are smart and plan ahead, roast the pumpkin beforehand for ease of peeling.
- Heat olive oil in a large stock pot. Add chopped onions and garlic and sauté until translucent. Sprinkle onions with a bit of salt to draw out the water.
- Add spices (except for fresh basil, if using) and cook together for 1 minute.
- Add pumpkin, coconut cream, and vegetable stock. Make sure you add the pumpkin first, unless you like vegetable stock all over your shirt and stove.
- Set burner to medium heat, add lid, and let simmer for 30 min, with occasional stirring.
- Use immersion blender (or regular blender) to achieve desired creaminess.
- Taste and add any additional spices, if desired. Garnish with torn basil pieces and/or sunflower kernels.
You can earn points if you save the seeds and roast them. I recommend tossing them in a bit of water or oil, coating in spices of your choice, and placing in the air fryer! I also recommend checking them frequently. Otherwise, yours will become hard and inedible, so much so that your own grump dog may not eat them.
Do you have any favorite ways of using leftover pumpkins? If so, feel free to drop a comment below!
In the mood for more soup? Try this easy recipe for slow cooker pea soup!
