In this blog, we are sharing a cosy, creamy pumpkin soup recipe that brings those seasonal pumpkins straight from your porch (or garden) to your table.
This simple, heartwarming pumpkin soup is a great way to salvage your pumpkins after Halloween, reduce your food waste, and enjoy them in a delicious, wholesome way.
So, grab those pumpkins, and let’s get cooking some pumpkin soup!
Ingredients:
- 1 medium-sized pumpkin (about 4-5 cups of roasted pumpkin flesh)
- 2-3 cloves garlic, minced
- 1 medium onion, diced
- 2 medium carrots, peeled and chopped
- 1-2 stalks of celery (optional)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk or heavy cream
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- A pinch of nutmeg
- Salt and pepper to taste
- Olive oil for roasting and sautéing
- Fresh parsley or thyme for garnish
Preparation and Cooking Time:
- Preparation time: 15-20 minutes (cutting, roasting, and sautéing)
- Cooking time: 45-50 minutes (roasting the pumpkin and simmering the soup)
Servings:
This recipe serves 4-6 people, depending on portion size.
Skill Level:
This pumpkin soup recipe is suitable for beginner to intermediate cooks. It involves basic techniques like roasting, sautéing, and blending.
Method:
Step 1:
If you have leftover Halloween pumpkins (un-carved and fresh), give them a good wash. Cut it in half, and scoop out the seeds (you can roast these later).
Place the halves face-down on a parchment-lined baking sheet, drizzle with olive oil, and roast at 375°F (190°C) for 35-45 minutes until tender.
Once cooled, scoop out the flesh and set it aside.
Step 2:
Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
Step 3:
Add the roasted pumpkin flesh to the pot, along with cinnamon, ginger, nutmeg, salt, and pepper. Stir to coat the vegetables.
Pour in broth to cover the ingredients and bring to a boil. Reduce heat and simmer for 15-20 minutes.
Step 4:
Once the vegetables are soft, blend the soup until smooth using an immersion blender or a regular blender.
Step 5:
Stir in coconut milk or heavy cream to add a creamy texture. Simmer for a few more minutes if a thicker consistency is desired.
Step 6:
Taste the soup and adjust seasoning with salt, pepper, cinnamon, or ginger, if needed.
Step 7:
Serve in bowls, garnish with fresh herbs, and optionally drizzle with coconut milk or cream.
Pair your pumpkin soup with crusty bread for an even cosier meal!
Recipe Tips:
- Pumpkin Preservation: If you’ve harvested your pumpkins earlier this fall or used them for Halloween, make sure they’re still fresh before using them in your pumpkin soup. Un-carved pumpkins kept outdoors in cool conditions can last several weeks!
- Roast Those Seeds: Don’t toss out the seeds when scooping the pumpkin – roast them for a crunchy, nutritious snack. Pumpkin seeds are a great source of protein, healthy fats, and fibre, and roasting them with your favourite seasonings can make for a delicious and satisfying treat. Simply clean the seeds, add in some oil and seasonings, and then roast them in the oven until they are golden brown.
- Seasonal Gardening: October is also a great time to harvest onions, carrots, and celery from your garden, making this soup a true garden-to-table treat.
This pumpkin soup is a delicious way to transition from the Halloween festivities to a warm, comforting autumn meal.
Whether you’re up-cycling your Halloween pumpkins or making use of your homegrown harvest, this recipe is all about savouring the season.
Give this recipe a try and snap some pics of your delicious pumpkin soup – we’d love to see your tasty creations!
If you’re craving more Halloween fun, check out our blog on ‘Adding a Touch of Spooky to Your Garden.’ Not into Halloween? No worries – last year’s ‘October Checklist‘ has you covered.
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