This recipe uses some of my favorite vegetables and spices, and I recommend serving the soup with steamed kale (or other greens from the farmers market) and rice or hearty bread on the side. Pumpkin soup is a delight to make and your house will be filled with a wonderful aroma! You should not shy away from this recipe if you haven't cooked with pumpkin before, or if you don't have all of the ingredients or spices. Feel free to adjust the recipe to what you have on hand.
1 - 2 Pounds Fresh Sugar Pumpkin, seed and skin removed, diced (you may substitute 100% canned organic pumpkin if necessary)
1 Pound Farmer's Market Butternut or Acorn Squash, peeled and diced (optional)
4 Tablespoons of Chopped Fresh Ginger (to taste)
4-5 Tablespoons of Diced Fresh Garlic (to taste)
1 Sweet Yellow Onion, sliced thin
1 Red Onion, diced for garnish
Bunch Celery, diced
Bunch Leeks, diced
1 Can Coconut Milk
Spices (to your taste, just use what you have) Ginger, Garlic, Cumin, Coriander, Clove,Cumin, Nutmeg, Cinnamon, Tumeric, Garam Masala, Crushed Red Pepper, Chili Pepper, Black Pepper, Sea Salt
2 Tablespoons of Toasted Sesame Oil
Touch of Sweetner (Maple Syrup/Brown Sugar)
Vegetable/Chicken Broth (optional)
Splash of Vinegar (Apple Cider Vinegar or another)
To start, pick up a pumpkin from your local farmer's market (and a small squash if you'd like to blend), along with some celery, leeks, and onions. Cut up and layer all these organic vegetables with the diced garlic and ginger, spices. Mix in plenty of olive oil and salt, and roast at 350 degrees until everything is soft (about 45 minutes). Transfer half of the roasted vegetables, in batches if necessary, to a blender or food processor and add can of coconut milk and spice (I added extra cinnamon and chili pepper). Or use an immersion blender directly in the pot. Cover tightly and blend until smooth. Return soup to saucepan on stove and mix in the remaining roasted vegetables and coconut milk, along with a splash of vinegar and toasted sesame oil. Adjust seasonings to taste. With the soup on low heat, you might want to add a touch of salt and sweetener (maple syrup/brown sugar), and mix. If the soup is a little too spicy or thick add vegetable broth or organic chicken broth.
Serve warm in individual bowls and garnish with chopped red onion, chopped peanuts, and parsley before serving with steamed kale or other greens. I don't measure when I cook so the measurements are a rough approximation, I always think it's best to let your tongue be the judge and measure ingredients according to taste. Enjoy!!
Yes, I used the Eat Well Guide to find a local farmers market. I enjoyed making this soup and will have it for a few days.