Pumpkin Soup

Walking around the farmers’ market it’s easy to see that fall is well on its way. Pumpkins are starting to pop up at different farm tents, the fall breeze is starting to roll in, and produce is plentiful. So what could be more perfect to ring in the new season than a warming pumpkin soup recipe?
Let’s start the soup with a fresh pumpkin and make our own puree. To make this recipe you will need a total of 2 1/2 pounds of pumpkin. To make it easier on yourself you can cut the pumpkin(s) in half, remove the seeds ( I like to save for later to roast as toppings or snacks), and roast the pumpkin at 400 degrees for an hour. If the pumpkins are smaller than you can reduce the time (just make sure the pumpkin is fork tender before removing from the oven. Once the pumpkin is fully cooked, fork tender, and cooled, you can remove the skin and chop into smaller pieces to add to a food processor. Process the pumpkin until it resembles a smooth puree and set aside for later.
Ingredients
  • Puree of 2 1/2 pounds of pumpkin
  • 1/2 cup of cooked butternut squash
  • 1 small yellow onion chopped
  • 1 can of coconut cream (14 oz can)
  • 1 1/2 cups of vegetable stock
  • 1 teaspoon of minced garlic
  • 1 teaspoon of minced ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon thyme
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 Tablespoon avocado oil

Directions

  1. Add avocado oil, onion, ginger, and garlic to a pot and sauté until the onions are translucent.
  2. Add cayenne pepper, thyme, and cinnamon.
  3. Add the coconut cream and vegetable stock and mix well.
  4. Add the pumpkin and butternut squash.
  5. Bring to a boil, and let simmer on low for 10 minutes (stirring well through out).
  6. Add the soup to a blender, and blend until smooth.
  7. Sprinkle a little cinnamon over the top and enjoy!

Photo of pumpkins from: Hollister Family Farm’s tent at the Portsmouth Farmers’ Market.

Photo of soup from flickr.

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