I’ve always viewed pumpkins as either a purée in a can for pie or as a decoration. I couldn’t imagine peeling one to make into a soup. Too much work and orange hands. Yuck. Then I saw these cute ones at the grocery store.
That got me thinking, this can’t be so hard to peel…and I love pumpkin pie…so how hard can pumpkin soup be?! It was actually super easy. I didn’t even need to call hubby to get my knife unstuck from the pumpkin flesh (It happens often with little 5 feet woman and big squashes) Then I got to toast the pumpkin seeds to snack on-I mean use as a garnish. This soup could really be a winner, I thought to myself.
So as I chopped and snacked I combined pumpkin flavor pairings and got to making this fabulously fall soup. There is finally that early morning nip in the air and be leaves are on the verge of changing. What a better time for a warming pumpkin soup?! I’m definitely adding this to my list of delicious puréed soups to add into the weekly rotation. I hope you will too!
Yields: 2 servings
1 tbsp olive oil
1 small-medium pumpkin peeled, chopped and seeds reserved
1 small onion diced
1 clove garlic minced
1 tsp fresh ginger minced
1 Granny Smith Apple peeled, cored , and cut into chunks
1/4 tsp cinnamon
pinch of ground coriander
salt to taste
1 1/2-2 c chicken stock
1/4 c Apple cider
- Preheat oven to 400F.
- Sauté onions in olive oil until translucent.
- Add the minced garlic and ginger. Cook for 2 minutes.
- Add the pumpkin, apples, cinnamon, coriander and chicken stock. Bring to a boil.
- Lower to a simmer and cook until soft. I cooked mine for around 1 hour.
- Toss the pumpkin seeds with salt.
- Roast for 8-10 minutes until golden.
- Remove from the heat And purée.
- Add in the apple cider. Add chicken stock and salt as needed.
- Garnish with roasted pumpkin seeds.