It’s pumpkin season (yay!) and you may have seen those cute little pumpkins popping up at the grocery store. A variety of squash, gourds and pumpkins are all coming into season this time of year. I was intrigued by this cute little pumpkin I saw at the supermarket and decided to bring him home and turn him into soup!
This recipe is super easy and you can even substitute the pumpkin for butternut squash if you like.
1 Sugar pie pumpkin
1 cup milk or dairy free milk
1/2 white onion chopped
2 tbs. olive oil
3 cups veggie stock
First cut your pumpkin in half and scoop the guts out of each side. Save the seeds for planting next year or roasting (or both!)
Rub a little olive oil on the flesh and stick in in the oven for about a 45 minutes at 400 degrees. You’ll know its cooked when you can easily stab it with a knife. While the pumpkin is cooking peel and chop 3 carrots and microwave them until cooked. About 3 or 4 minutes.
Once cooked, let the pumpkin cool so you can handle it comfortably and then slice it into sections. Then peel off the skin. It will come off very easily.
Take the pumpkin flesh and carrots and blend them in the food processor with the milk until it is pureed nice and smooth.
In a big soup pot cook the onion in olive oil until browned. Add the pumpkin puree and veggie stock. Turn down heat to low and let simmer. Add salt and pepper and nutmeg to taste.
This recipe make about 4 bowls of soup. If you have a big family or in my case a big husband who eats the equivalent of a big family you may want to consider doubling the recipe.
Next week we’ll roast those pumpkin seeds! yum, yum, yum…