It’s getting close to the time of year where I wear a scarf indoors (yes, that is what I said – indoors), drink more tea than water and enjoy soups at night. Here’s a simple and fall-appropriate soup recipe to help you celebrate such occasions:
Pumpkin Soup with 8 ingredients from scratch! Your mother will be so proud.
Sugar pumpkins are the starting point. Roasting these little guys and making pumpkin puree is easy. Yep! It’s easy to make your own puree; you don’t need any store-bought products!
This recipe only takes a little time to prepare, as the roasting of the pumpkin takes the longest. Once it’s ready, the soup is quick to make! It only requires 7 ingredients, which you likely already have in your pantry.
PumpkinCoconut milk
Maple syrup
Salt, black pepper, cinnamon + nutmeg
Veggie stock
Shallot
Garlic
It is also very easy to make, as it only requires 5 ingredients. This adds color and nutrition to the soup, as well as a bit of extra staying power. You’ll be amazed at how well your friends like it.
Ingredients
SOUP
- 2 Sugar pumpkins (2 1/4 cups (450g) pumpkin puree from each pumpkin)
- Use 1 Tbsp of olive oil or water (if you don’t have any oil).
- 2 medium shallots (diced/ 2 shallots produce 1/4 cup/ 40 g).
- 3 cloves of garlic (minced // 1 1/2 Tbsp or 9 g from 3 cloves)
- 2 cups vegetable stock ( DIY, or purchased at a store)
- You can substitute other non-dairy products with different results.
- Use 2 tablespoons of maple syrup, agave nectar or honey (if you are not vegan).
- 1/4 teaspoon each of sea salt, black powder, cinnamon, and nutmeg
(optional).
- Kale, roughly chopped: 1 cup
- 1 large clove of garlic (minced).
- Sesame seeds, raw 2 Tbsp
- 1 Tbsp olive oil
- One pinch of salt
Instructions
- Pre-heat the oven to 350 degrees F. (176 C). Line a baking tray with parchment paper.
- Cut off the tops, then half the sugar pumpkins using a sharp knife. Scrape all the seeds and strings out with a sharp knife (see notes for an article on roasting seeds).
- Place the flesh face-down on a baking sheet. Brush with oil. Bake for 45-50 mins or until the skin can be easily pierced with a fork. After removing the pumpkin from the oven and letting it cool for 10 mins, peel off any remaining skin. Set aside.
- Add the shallot, garlic and olive oil to a large pan over medium heat. Cook for 2-3 mins, or until translucent and slightly browned. If you find that the food is cooking too fast, turn down the heat.
- Bring the remaining ingredients to a simmer, including pumpkin.
- Puree soup in a immersion blender or a blend . To avoid accidents, cover the lid of the blender with a towel before you begin mixing. Pour mixture back into pot.
- Taste and adjust the seasoning as necessary. Serve with kale-sesame or as is.
- To make the Kale-Sesame top, in a small pan over medium heat, toast sesame seed for 2 to 3 minutes. Stir frequently, until they are golden brown. They can burn very quickly. Remove from pan.
- Add olive oil to the pan and add garlic. Sauté until golden brown, about 2 minutes. Add the kale, toss it around and add some salt. Cover to steam. Add sesame seeds and cook for a few more minutes, until the kale has wilted. Toss in the sesame seeds and coat. Set aside to top soup.
- Recipe serves 3-4 people (as written originally). Leftovers can be stored in the refrigerator for a few days or in the freezer up to one month.
