Pumpkin Soup with Pumpkin Seed garnish

Pumpkin Soup with Pumpkin Seed garnish

Use vegetable stock and omit the creme fraiche for a filling and delicious vegan recipe.  Enjoy any time of the year!

3-4 cups chicken stock or veg stock

1 kabocha squash or sugar pie pumpkin

(If you’re in a hurry, use 3 cups canned pumpkin puree, but make sure it’s not flavored pie filling)

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground allspice

1/4 tsp freshly grated nutmeg

2 Tbsp honey

2 Tbsp maple syrup

2 tsp chipotle chile puree or chipotle pepper flakes.  Adjust to how much heat you like!

Salt to taste, usually 1-2 teaspoons, less if using salted stock.


Optional: 3/4 cup creme fraiche or sour cream

Roasted pumpkin seeds, see note below

1. If you’re using a squash or pumpkin, preheat oven to 425 and line a baking sheet with parchment or heavy foil. Cut squash in quarters, remove seeds, and brush with olive oil.  Roast for a half hour or so, until flesh is soft when poked with a fork.  Set aside until the pieces are cool enough to scoop out the flesh.

2. Bring 3 cups stock to a boil and whisk in pumpkin/ squash pieces OR puree, 1 tsp of the cinnamon, ginger, allspice, nutmeg, honey, maple syrup, and chipotle flakes. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes.  Add more stock if soup is too thick.

3. Optional: remove from heat and whisk in 1/4 cup of the sour cream/creme fraiche.Mix together the remaining 1/2 cup creme and 1 tsp cinnamon to be used as a garnish. 

4. Ladle the soup into bowls, (drizzle with the cinnamon creme if you’re going that route) and sprinkle with the roasted pumpkin seeds and a little cinnamon.

Note: To roast pumpkin seeds, preheat the oven to 325 and toss 1 cup seeds with 2 tablespoons olive oil and season with salt to fast.  Spread evenly on a baking sheet and bake, tossing occasionally, for 15-20 minutes or until they are lightly golden brown and crisp.  Let cool.  These can be made 2 days in advance and kept in air-tight container.

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