Pumpkin Soup

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Every year my daughter and son in law take my grandchildren pumpkin picking. This year, the children picked out the largest pumpkin they could find and presented it to me!. After admiring it for a few days, I removed the seeds, cut it up in manageable pieces and roasted it. The juices oozed out of the pieces and somewhat resorbed back into them after cooling. Now, I had a lot of roasted pumpkin. I could have used some of it as a vegetable; but I decided to purée it all. I gave some to my daughter, some to friends and the rest I used for Pumpkin Soup and Pumpkin Pie.
As with all vegetables, some pumpkins are sweeter than others. This was a particularly sweet pumpkin. It made an absolutely delicious and creamy soup. I garnished it with toasted coconut flakes and pepitas. What a treat! Should your pumpkin not be so sweet, you can add a little pure maple syrup to give it the sweetness you desire.

Prep time: 60 minutes

Pumpkin Soup

By Gloria Kobrin Published: October 29, 2017

  • Yield:

  • 11 cups

Ingredients

  • 3 cups fresh pumpkin purée
  • 1 cup dried coconut flakes toasted
  • 1 large yellow onion peeled, cored and chopped
  • 2 inches Fresh Ginger root peeled and minced
  • 2 4 inch cinnamon sticks or 1 large one
  • 4 cups vegetable broth/water
  • 1 13.5 oz can coconut milk
  • 1 cup pepitas toasted

Equipment

  • food processor steel knife inserted
  • 2 4 quart soup pots

Directions

  1. To roast pumpkin: Preheat oven to 400°F. Line cookie sheet with parchment paper. Cut pumpkin into manageable pieces and place on cookie sheet or sheets. Place in oven and roast for 30-45 minutes or until pumpkin flesh is soft and juices are oozing. You should be able to make an indentation on the peel with your finger. Allow to cool somewhat before peeling and puréeing. Proceed with recipe. To toast coconut flakes and pepitas: Preheat toaster oven to 400° F. Line toaster oven tray with foil. Roast coconut and pepitas separately. Watch carefully. The coconut flakes and pepitas only take about 3 minutes each.
  2. Pour vegetable oil in soup pot. Heat over medium flame. Add chopped onion. Sprinkle with seasalt and sauté until translucent. Add minced ginger and cinnamon and stir until you can smell them. Add pumpkin purée, vegetable broth/water and coconut milk. Stir over medium flame until all ingredients are well blended. Taste. Add more salt if needed. Let soup cool for about five minutes. Pour a few cups at at a time into your food processor and purée until smooth. Pour purée into another pot and repeat process until all the soup is smooth. Return soup to stove. Adjust heat to a low simmer and stir soup until it is hot. Do not boil!
  3. To serve: pour pumpkin soup into bowl and garnish with toasted dried coconut flakes and toasted pepitas.

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