The first Pumpkin Soup recipe is by our member, Dami
about 1 cup chopped pumpkin
1 carrot ,chopped
about 1/2 a medium yam
a couple of slices of ginger, leave fairly big
water to cover
Cook till tender, probably about 20 min.
Take out the ginger slices and then puree in blender. season with herbamare to taste and if you didn't have any fresh ginger add powdered ginger.
a spoonful of cashewbutter makes it extra creamy, it's also good served with olive oil.
ps. I made this with already cooked pumpkin as well,just don't use too much of it.
The second pumpkin soup recipe is from the Minimalist Baker website.
2 sugar pumpkins (2 pumpkins yield ~2 1/4 cups (450 g)
2 medium shallots (diced / 2 shallots yield ~1/4 cup or 40 g)
3 cloves garlic (minced // 3 cloves yield ~1 1/2 Tbsp or 9 g)
2 cups vegetable broth (DIY or store-bought)
1 cup light coconut milk (or sub other non-dairy milk with varied results)
2 Tbsp yacon syrup (original calls for maple syrup)
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
Garlic Kale topping (optional)
1 cup roughly chopped kale
1 large clove garlic (minced)
2 Tbsp raw sesame seeds
1 Tbsp olive oil
1 pinch salt
- Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Using a sharp knife, cut off the tops of the sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
- Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
To a large saucepan over medium heat add 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size), shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
- Add remaining ingredients, including the pumpkin, and bring to a simmer.
- Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
- For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
- To the still hot pan, add olive oil and garlic and sauté until golden brown - about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
Recipe serves 3-4 (as originally written). Leftovers keep in the fridge for up to a few days and in the freezer for up to a month or more.