Savory Pumpkin Soup
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Savory Pumpkin Soup
Pumpkin makes a great thick soup, nicely complemented by fresh or steamed vegetables of its fall season. Cooking jalapeno with the soup adds a pleasant warmth that seems to repel the chill of the cooling weather.
Ingredients:
- Pumpkin, stems and seeds removed
- Jalapeño (see Note on Jalapeño)
- Select Steamed Vegetables: Cauliflower, Broccoli, Onion, Asparagus, Potatoes, Summer Squash (Zucchini, Yellow Squash, Grey Squash), Cabbage, Carrots, Green Beans, Mushrooms
- Select Fresh Vegetables: Tomatoes, Bell Peppers, Hot Peppers, Diced Onions, Green Onions, Chives, Garlic (minced)
- Salt
- Lemon
- Walnuts, fresh or toasted (see Toasting Walnuts)
Instructions:
Chop the pumpkin into small chunks and place in large pot. Don’t worry about peeling – the small pieces of peel taste just fine and will blend in with the other vegetables in the final soup (see Peeling Vegetables). If you do decide to remove the peel, though, you can steam the pumpkin in large chunks and scoop the cooked flesh out of the skin instead of boiling and mashing it all together per the instructions below.
Add water nearly to the top of the pumpkin. Cover and boil until soft, about 20 minutes. Meanwhile, add other vegetables to a large sauté pan with a little water and steam-cook until soft, as you would with Vegetable Stir-Fry: Hash. When the pumpkin is done, mash it, skin and all, into the cooking water with a potato masher. Season with salt, to taste, and stir in the sautéed vegetables. Easy Raw Salsa or Guacamole can be stirred into the soup for a broader flavor panel, if desired. Serve with your choice of fresh vegetables and walnuts.