Filed under: Budget Meals, Soup | Tags: autumn soup, easy soup, pumpkin soup, roasting pumpkin, vegan option
We never ate fresh pumpkin growing up. We carved them. We ate zucchini, butternut, and countless other varieties of squash, but then would head off to the store and purchase pumpkin puree in a can to make our holiday pumpkin pie.
I had no idea how easy it was to cook pumpkin. I have to admit that I learned this from Martha Stewart years ago and I have not gone a season without cooking up lots of pumpkins and storing the puree in the freezer to use in various ways all winter long.
Okay, are you ready for how easy it is to roast a pumpkin…
1. Stick the entire pumpkin on a foil lined baking sheet. Yes, the entire pumpkin! No cutting, nothing!
2. Put in a 350F oven for about an hour or until pumpkin starting to soften and brown up. It will be soft to the touch when done.
3. Let cool completely.
4. Pull off skin. Discard seeds and stringy stuff.
5. Store cooked pumpkin in quart freezer bags.
Can be used in soup, pie, ravioli, etc. So many choices.
Now, let’s get on with pumpkin soup…
The ingredients are few, but you do not need much with fresh pumpkin. It simply tastes fabulous.
2 T. olive oil
2 cloves garlic, finely chopped
2 t. sage
1lb. pumpkin puree
3-4 cups chicken/ vegetable stock
2-3 T. butter
salt and pepper to taste
1. In soup pot, heat oil over med heat.
2. Add garlic and sage to oil and stir. Let get warm and garlic soften a bit.
3. Add pumpkin puree, stir. Then add 3 cups of stock.
4. I use a hand blender to blend the puree and stock together, but you can also use a stand blender. Add more stock to get the consistency that I want. Add butter one tablespoon at a time until the texture is smoother.
5. Taste, then adjust salt and pepper.
6. Heat through and serve.
Homemade soup is pure food of love. A warm cozy bowl of goodness. It is healthy and something my home always has some variety of it during the winter.
Pull up a chair, Elizabeth