The Great Pumpkin Problem (Soup Recipe)
Who else started a garden for the first time ever while in quarantine then accidentally grew a 32 pound pumpkin? Just me? Cool.
So here’s the thing: I had visions of having pumpkins to pick as the temperatures started to fall in October. I thought the kids would sit on the front porch and carve jack-o-lanterns in time for Halloween. I could proudly take pictures and say, “I GREW PUMPKINS! I’M CREATING MEMORIES!” Welp. I planted the seeds not realizing how fast these suckers grow. This pumpkin fell off the vine it got so heavy. I have no need for that much pumpkin as a decor item until October so it became my mission to eat it. So here I am, in August, creating vats of pumpkin-infused food. You’re welcome.
I don’t know much (or anything) about gardening, but I do know there are some pumpkins better for cooking than others. I’ve used “sugar pumpkins” in baking before with much success. This is NOT a sugar pumpkin, but I wanted to see if some of my recipes would work. This yielded a more liquid-y (that’s a word, right?) soup, but I think it’s delicious.
This recipe serves an army. Feel free to half this if you live with a normal amount of people. These measurements are based on a massive pumpkin. I used EIGHT (8!) pounds of pumpkin (with skin, not 8 pounds of puree) for this. The beauty of soup is that it’s very forgiving so add or subtract as necessary.
- Eight pounds of roasted pumpkin (Again, weighed with skin. Not just the puree)
- 8-ish tablespoons of olive oil
- 2 large yellow onions, chopped
- 10 garlic cloves, chopped
- 2 teaspoons of salt
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ¼ tsp ground clove
- 2 TBSP of maple syrup
- Black pepper to taste
- 2 cups of vegetable or chicken broth (You may want to add more depending on the type of pumpkin or your desired consistency of soup)
- 1 can of full fat coconut milk
- Pumpkin seeds to garnish
- Safely hack the pumpkin into chunks and remove seeds.
- Slather olive oil onto the pieces and place on baking sheets.
- Roast the pumpkin (skin side down) for 35 minutes.
- In your stock pot, add a TBSP of olive oil and saute onions until translucent.
- Add garlic and cook for an additional two minutes.
- Once your pumpkin has slightly cooled, remove the pumpkin flesh in chunks.
- Add the pumpkin, spices, and broth to the pot and stir to break up the pumpkin.
- Bring this mixture to a boil for 20 minutes, then let simmer for an additional 20.
- With a ladle, add your soup base to a high speed blender or food processor and blend until smooth.
Some Final Tips
- Don’t forget you’re roasting the pumpkin seeds. Yes, I failed to set a timer on the oven so mine were charred. I cheated and found some pumpkin seeds from my pantry.
- MAKE IT YOUR OWN! On day two of this soup I added a tsp of red curry paste, roasted cauliflower rice, and two big handfuls of greens.
- SHARE WITH NEIGHBORS! I filled some glass mason jars and handed off a few to some friends. There’s nothing like a warm soup on a 95 degree day, amirite?