Harvest Time Pumpkin Soup
September 22, 2000 Dorothy W. - Veg Entertaining
About
This recipe makes a thick savoury soup. Unlike most pumpkin soups I have made it does not reflect the sweet, spicy flavours I usually use. Because of this, I don’t think it needs to be blended. The chunks of carrot and potato give the soup a hearty comforting texture. When I tested this recipe I did not use the optional soy sauce and used dried thyme in place of fresh.
I think this soup would be a good dish to serve with corn on the cob or corn bread & a spinach salad for lunch. With a bean or nut loaf and roasted root vegetables this soup would be a complementary dish for a satisfying three course dinner.
Ingredients
| Pie pumpkin, cleaned out | 1 ea large | |
| Potato, diced | 1 ea | |
| Carrots, chopped | 2 ea large (or 4 ea small) | |
| Onion, finely chopped | 1 ea | |
| Garlic cloves, crushed | 2 ea | |
| Olive oil | as needed | |
| Fresh parsley, chopped | to taste | |
| Fresh basil, chopped | to taste | |
| Fresh thyme, chopped | to taste | |
| Nutritional yeast | 2 Tbsp | |
| Salt | to taste | |
| Pepper | to taste | |
| Cream | 4 Tbsp | |
| Butter | 2 Tbsp | |
| Soy sauce (optional) | 2 Tbsp | |
| Sour cream | to taste | |
| Chopped chives | to taste |
Directions
- Preheat oven to 400 F.
- Split pumpkin into halves. Place on a greased baking sheet cut-side down. Bake until pumpkin is very soft when pierced with a fork (somewhere between 1/2 to 1 1/2 hours depending on the size and density of the pumpkin).
- When done, remove from oven and set aside until pumpkin halves are cool enough to handle.
- Sauté onions and garlic in olive oil, in a large sauce pan. Add carrots, potatoes and enough water to cover. Simmer until tender.
- Scoop out pumpkin from rinds and add to the pot; it should blend nicely into the broth. If needed add more water. Add herbs and spices, cream, butter and soy sauce (if using).
- Taste, and adjust seasonings if necessary.
- Soup may be blended if you like an extra-smooth texture.
- Garnish with a dollop of sour cream and chives.
Editor’s Notes
- The recipe doesn’t specify to serve this in a hollowed out pumpkin, but when I was selecting a photo, I chose the one above as I thought it was a great idea (if you don’t mind using a second pumpkin).
- If serving in a pumpkin you can use four small ones as individual bowls or one large one (with ladle) and have people serve themselves buffet-style!
- I would stick to chopped chives instead of the long pieces shown in the photo.
- Seeds removed from pumpkins can be toasted and eaten as a snack.
Source
This recipe was found on Usenet many years ago. The original source is unknown.
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