October is upon us, so dust off your sweaters and scarves, start thinking about costume ideas, and get ready for pumpkin recipes for fall!
This second installment of a series of pumpkin-centric dishes celebrates both the sweet and the savory side of the winter squash. Pumpkin soup is a wonderful addition to your weekly rotation of recipes for the fall!
Pumpkin soup
Step away, Butternut, you’re not the only winter squash in town who makes a great soup.
This vegetarian and dairy-free soup is full of warming spices that comfort you on the most blustery of fall days.
The mild curry powder gives the soup great depth without any kick, but if your kids aren’t into the curry flavor, the soup still tastes great without it.
Serves 8+
2 medium-sized sugar pumpkins
2 tablespoons olive oil
½ medium onion, diced
3 large cloves of garlic, minced
3 cups of vegetable stock
1 can coconut milk
½ teaspoon cinnamon
½ teaspoon nutmeg
2 teaspoons mild curry powder
Salt and freshly-ground pepper to taste
Heat oven to 350 degrees and line a baking sheet with foil or parchment paper.
Slice the tops off the pumpkins for the soup, then halve them lengthwise. Scrape the seeds and the strings out with a spoon, then brush the cut ends with a little of the olive oil. Place the pumpkin halves cut side down on the prepared baking sheet and bake for around 45 minutes until completely tender. Let cool, then peel the skins off the pumpkins, reserving the flesh.
Place a large pot over medium heat with the remainder of the olive oil, then add the onion and garlic. Sauté for 3 or 4 minutes until softened, then add the pumpkin flesh and mix well. Add the stock, the coconut milk and the spices, then blend with an immersion blender until smooth (or use a regular blender and transfer back to the pot when done). Simmer for 5-10 minutes to let the flavors blend, then season with salt and pepper to taste.
(Note: The recipe makes a lot and can easily be halved, but it freezes so well, why not save half for a (cold and rainy day?).
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