I hate seeing food go to waste, especially when it comes to those Halloween pumpkins that often end up forgotten. Living in California, the warm weather doesn’t gives them much time. So, it’s a shame to see them go bad. So, I started this thing where I turn carved pumpkins into yummy recipes. You won’t believe it, but they’re just as good for eating as the ones you buy at the store, and they cost way less! Sure, they might be a tad less sweet, but that’s perfect for recipes like this soup. It’s a win-win – delicious and budget-friendly. Give this pumpkin soup a shot and join me in turning those neglected pumpkins into something tasty instead of letting them go to waste. Enjoy!
Ingredients:
- 1 medium-sized pumpkin (about 4-5 cups of pumpkin flesh), peeled, seeded, and diced
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika (optional)
- 4 cups vegetable broth
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/2 cup coconut milk (optional, for creaminess)
- Fresh parsley or chives for garnish (optional)
Instructions:
- Prepare the Pumpkin:
- Peel, seed, and dice the pumpkin into chunks.
- Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and garlic. Sauté until the vegetables are softened.
- Add Spices:
- Stir in ground cumin, ground coriander, and smoked paprika (if using). Cook for an additional minute to let the spices release their flavors.
- Add Pumpkin:
- Add the diced pumpkin to the pot, stirring well to coat it with the spices.
- Pour in Vegetable Broth:
- Pour in the vegetable broth, ensuring it covers the vegetables. Bring the mixture to a boil, then reduce the heat to simmer. Cover the pot and let it cook until the pumpkin is tender (about 15-20 minutes).
- Blend the Soup:
- Use an immersion blender or transfer the soup to a blender to puree until smooth. Be cautious, as the soup will be hot.
- Season and Add Coconut Milk:
- Season the soup with salt and black pepper to taste. If you desire extra creaminess, add coconut milk and stir well.
- Serve:
- Put the pumpkin soup into bowls. Garnish with fresh parsley or chives if desired.
- Enjoy:
- Serve hot and savor the comforting flavors of this delicious homemade pumpkin soup.
Optional Tips:
- Top with a swirl of hot sauce, coconut cream or a sprinkle of pumpkin seeds for extra flair.
- Serve with crusty bread or croutons .
