The Pumpkin Hater’s Pumpkin Soup
I’ve never been a huge fan of pumpkin. I don’t like pumpkin pie or pumpkin rolls, that whole traditional flavor profile – cinnamon, nutmeg, clove, allspice – it’s just not something I find delicious. Imagine my surprise then, when I tried making a savory pumpkin soup and I loved it. Like invite friends over for “the best soup ever” loved it!
Last year a friend noticed the beautiful sugar pumpkins decorating my windowsill and asked what I was going to make with them. “I’ll bake the seeds at some point,” I said, “I’m not a big fan of pumpkin.” She went on to rave about a pumpkin soup she had made and after hearing it didn’t contain a single one of those spices I was willing to give it a try.
That soup was good. And true to my nature, I barely followed the recipe – I added many additional ingredients and played around with the texture. After reviewing another recipe from a different friend I’ve developed my own pumpkin soup recipe. This is a recipe, so simple and delicious, that I will follow (roughly) every time I make pumpkin soup from now on.
I’m not a strict cook, meaning (as I’ve already mentioned) I don’t follow recipes to the “T.” I read them through, think about what I like, maybe look up a few more for additional ideas and do some combination of everything. This pumpkin soup recipe is just that, it starts exactly how I make chicken soup and integrates steps from my favorite mulligatawny and then some steps from both of the recipes I was given.
This recipe is flexible, feel free to make it your own. My one suggestion is to keep some “dairy” in it. If you don’t want the cream cheese, experiment with plain Greek yogurt, heavy cream, sour cream or half n half. You can start with a little and add more to taste but it helps hold the soup together and gives it a creamier texture.
The Pumpkin Hater’s Pumpkin Soup
1 sugar pumpkin
- deseeded and roasted, skin removed
- directions: cut pumpkin in half, remove seeds, rub skin with oil, salt and pepper, place in ½” water open side down on a cookie sheet, roast at 350 for 40ish minutes (until pumpkin begins to lose it’s shape), cool, remove skin
1 small yellow onion, diced
4 carrots, chopped
3 stalks of celery, chopped
1-2 cloves of garlic, chopped
29 oz chicken or vegetable stock
2 chicken or vegetable bouillon cubes (optional)
2T yellow curry powder
4 to 8oz cream cheese, your preference
1T chili powder
1T additional curry powder
- Sauté onion, carrot and celery in 2T oil until translucent and softening
- Add garlic, sauté until fragrant about 2 minutes
- Add curry and bouillon, stir, heating until fragrant
- Add approximately 3C of pumpkin, stir
- Add enough stock to cover the veggies plus about an inch
- Bring to a boil and simmer for 20 minutes
- Using an immersion blender, blend ingredients until smooth
- Remove from heat, stir in cream cheese (or other dairy), use immersion blender to mix well or stir until well blended
That’s it. It’s pretty simple, even with roasting the pumpkin yourself. If you try it, let me know how it turns out. If you have other ingredients you added let me know that too. Good luck and have fun!
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