Recipe of the Week | Savory Pumpkin Soup

Savory Pumpkin Soup | Photo Credit Randolph Graham

I make a similar soup with butternut squash. So, one day last year I thought, maybe I could substitute fresh pumpkin for the squash and have an entirely new soup recipe! I experimented until I got the herbs and spices just right and before you could say Bob’s your uncle, Robin and I were enjoying this savory soup. It is the perfect fall/winter belly warmer upper.

Ingredients:

4 tablespoons unsalted butter

1 white or yellow onion (chopped)

2 cloves garlic (peeled and minced)

1 teaspoon ground turmeric

1 teaspoon ground ginger

½ teaspoon curry powder

½ teaspoon rubbed sage

1 tablespoon fresh parsley (chopped)

2 pounds pumpkin (peeled, seeded, and chopped)

2 cups vegetable broth

1½ tablespoons fresh lime juice

½ cup heavy cream (plus extra for garnish)

½ teaspoon salt

½ teaspoon fresh ground black pepper

Directions:

In a large soup pot, melt the butter over medium-high heat. Add the onion and cook for 5 minutes, or until translucent. Add the garlic, turmeric, ginger, curry, and parsley.  Cook, stirring, for 1 minute more.

Add the pumpkin and vegetable broth. Reduce heat to simmer, cover, and cook for 30 minutes, or until the pumpkin has softened completely.

Transfer the soup (you may need to do this in batches) to a blender and process until smooth. Return the soup to the pot and add the lime juice, cream, salt, and pepper. Stir to combine and cook until warmed through.

To serve, ladle into bowls and drizzle cream on top. I like to serve this with a fresh loaf of crusty rustic bread.

Tip: This recipe makes enough soup for two hungry people. It can easily be doubled if you need more soup!

Chef Randy’s latest book: Ojai Valley Make Ahead Cookbook on Sale at AMAZON

For additional recipes, see Chef Randy’s website at valley-vegetarian.com.


Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  


 

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