Pumpkin soup with fresh pumpkin

In the fall you can find these small pumpkins in the United States. These are known as pumpkin pie squash. 

The rest of the season when there are no fresh pumpkins we have canned pumpkin puree. But beware, this recipe has only been made with fresh pumpkin. Eventually when I have more time, I’ll do it with the can of puréed pumpkin. Which I predict will have a sweeter flavor than this version because of its concentrated flavors. But if you prepare it with the canned pumpkin puree, let me know and tell me in the comments what you think.

Sliced baked pumpkin

Preheat oven to 350 degrees. Rinse the outside of the pumpkin with water and then cut it in half. Remove the seeds and its membranes and set seeds aside. Cut into thick slices without peeling the pumpkin and place on a baking sheet. Sprinkle olive oil, salt and add some dried herbs or Italian herbs. The herb I used was fresh rosemary. Bake for 30 to 40 minutes or until the vegetable is tender. Remove from the oven and let it cool for 10 minutes to be able to touch and remove the skin.

Roast the pumpkin seeds to eat it as a snack or on top of pumpkin soup.  Once you remove the seeds, transfer them to a bowl with warm water to clean them. Rinse and let them dry for several hours flat on a tray.  Add spices like salt, chili powder, cumin and mix with the seeds. Bake for 30 minutes at 350 degrees or until toasted golden brown.

Here are the ingredients for this soup. Leek, garlic, sage (I used fresh sage), fresh ginger.  The spices are ground cinnamon, nutmeg, salt and black pepper.  

Slicing leeks

Leeks have a flavor that resembles some garlic and some onion. Start by cutting the root of the leeks and the top dark green leaves, also remove the outer leaves that look hard and dry.  Slice leeks in half lengthwise in order to open up the leaves a little and make it easier to rinse. Rinse well under cool water or in a bowl to wash the leaves and remove the dirt that might have.

If you don’t have this vegetable, use a regular white onion and add more garlic to this recipe. Something else you can do is use a shallot which is smaller and it can also add a more intense flavor than the regular onion.

In a medium-sized heavy pan, sauté the leeks with butter, then slowly add the rest of the ingredients. Add the spices to combine for about three minutes and mix well with the vegetables. It will be ready soon. 

Add the cooked peeled pumpkin, combine and then add chicken broth or vegetable broth. Cook on low heat, uncovered for 15 to 20 minutes. At this time taste and rectify that the flavors have been combined and check if you need more salt.

Once cooked, turn off the heat and blend everything in a blender or with a hand blender. I use my hand blender often, this way I don’t have to clean another utensil. The soup will be creamy and thick with intense flavor with the spices. Let me know in the comments below what you think or if you have other suggestions. And come follow me in instagram. https://www.instagram.com/malenanutricion/

Pumpkin soup with fresh pumpkin
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

For those cold nights in the fall, roast a small pumpkin pie squash and the rest is easy. 

Course: Soup
Cuisine: American
Keyword: pumpkin
Servings: 8 cups
Calories: 80 kcal
Author: malena
Ingredients
Roasting pumpkin squash
  • 4 cups pumpkin puree from a 3 lb pumpkin pie squash
  • 1 tbsp olive oil
  • 1 tsp rosemary leaves, fresh or dried
Ingredients for the soup
  • 2 tbsp butter
  • 2 cups leeks chopped from 1 leek
  • 3 garlic cloves
  • 1 tbsp fresh ginger, peeled and sliced
  • 3-4 sage leaves chopped or 1 tsp dried sage
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 4 cups chicken broth or vegetable broth
Instructions
To roast pumpkin:
  1. Preheat oven to 350 degrees. Rinse pumpkin with water before cutting. Cut in half, remove seeds and membranes. Keep pumpkin seeds aside to roast them later. Cut the rest of the pumpkin in thick slices. 

  2. Place pumpkin slices on a large rimmed baking sheet. Pour olive oil and sprinkle rosemary leaves. If you don't have rosemary on hand, use a mixture of Italian herbs. Bake for 30 minutes until tender. 

  3. Remove pumpkin from oven and let it cool for 10 minutes to be able to peel. 

Making the soup
  1. Heat a medium sized heavy saucepan on medium heat. Add butter and leeks, sauté for 5 minutes. 

  2. Add garlic, ginger, sage and the rest of the spices. Cook for another 3 minutes until everything is well combined. 

  3. Add peeled cooked pumpkin. Mix well. Add broth and cook until boil. Once it boils, lower heat to low and cook uncovered for 15 to 20 minutes. 

  4. Remove pan from heat. Puree everything in a blender or use a handheld blender in the pot until a creamy consistency. Serve with croutons, green herbs like parsley, or sage or sour cream. 

Recipe Notes

Nutrition Information: Serving 1 cup (209 gms): 80 calories, 5gms total fat, 2gms saturated fat, 0gms trans fat, 10mg cholesterol, 460mg sodium, 8gms carbohydrates, 1gm dietary fiber, 3gms total sugars, 0gms added sugars, 2gms protein. Vitamin D: 0mcg, Calcium 31mg, Iron: 1mg, Potassium 248mg. 

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