Sunday, October 31, 2010
Sweet and Spicy Pumpkin Soup
We Delshads are big fans of soup! When it's cool outside, there's just nothing more comforting than a warm bowl of soup. This was, however, my first time making pumpkin soup. I've seen a lot of winter squash soups floating around the blogosphere lately and this Halloween afternoon I decided to give it a go!
This soup is very creamy, with a complex mix of spicy and sweet flavors that left us both licking our bowls (truth be told, I licked the pot clean too). It is important to use a pumpkin that is meant for cooking, not your leftover jack-o-lanterns. Small "pie pumpkins" are your best bet. You can also feel free to substitute butternut squash or sweet potatoes for the pumpkin.
Sweet and Spicy Pumpkin Soup
A 2 pound (approx.) pie pumpkin, peeled, seeded and diced
2-3 Cups of water
olive oil for coating the pot
1 medium onion, diced
3 large garlic cloves, minced
2 Tablespoons of fresh ginger, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon hot red pepper (such as cayenne)
1 Tablespoon of turmeric
1 1/2 teaspoons salt
2 teaspoons coriander seeds or 1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 Can of coconut milk (about 2/3 cup)
cilantro for garnish (optional)
1) Heat a large pot over medium heat, coat the pan with little olive oil (1-2 Tablespoons).
2) Add the diced onions, and saute until they are translucent (7-8 minutes).
3) Add the garlic and ginger, saute another 5 minutes.
4) Add all of the spices, and let them toast for 1-2 minutes.
5) Add the diced pumpkin, and enough water to almost cover the squash. Cover and let simmer until the pumpkin is tender (around 30 minutes).
6) Puree the soup, return it to the pot, stir in the coconut milk, and bring the soup back to a simmer.
7) Ladle piping hot soup into bowls and garnish with a little cilantro.
As usual, I've also included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Friday Foodie, Family Food Fridays, and Friday Favorites. Check out all the great recipes other bloggers have contributed!
I've also included this as part of Jenna's Pumpkin Recipe Link-up over at the Newlywed's Blog, and Tina's Pumpkin Recipe Link-up at Mom's Crazy Cooking. Head over to both cites for a wide array of tasty pumpkin eats!
Last, I 've linked this recipe to one more really fantastic recipe sharing event - a Gluten Free Holiday. This event was organized by Amy at Simply Sugar and Gluten Free, it will take place every Thursday in November and December, with different themes each week, and different bloggers hosting each week. This week's theme is Gluten Free Holiday Recipes made healthier and it is being hosted by Ricki of Diet, Dessert and Dogs. If you ask me, a holiday meal isn't complete without something containing pumpkin, winter squash, or sweet potatoes. These fall veggies are my absolute favorites, they always satisfy my sweet tooth without any added sweetner. As a bonus these veggies are some of the most nutrient dense foods around!
While this soup may not be the most "traditional" holiday recipe, the creamy pumpkin spiced with cinnamon and nutmeg provides a comforting warmth and flavor that screams Thanksgiving! I think this soup would be a great way to start your turkey day meal, it would also be a nice light lunch or dinner in the days before and after the big feast! Happy Holidays everyone!