Alright, I have a confession to make. I’m exhausted. I feel like I’ve been running a marathon for the past year and a half. Maybe that has something to do with being a new parent and having a huge love affair with all things sweet. To my surprise my husband feels the same way. What? It’s not like he works two jobs. Oh wait, he does. Well I guess I can forgive him for being tired too. That being said we decided we were going to cut back on some of the calories in hopes of restoring some of our energy. What better way to do that tan going vegan on a few dishes? But what to make?
You probably already know that it is the peak of pumpkin season. I know no surprise there. In that spirit I naturally had two one dollar pumpkins sitting on my counter, that I had no idea what to do with. Their just these little things maybe a pound worth of meat on them, so I figured I would make a dish that features these tricky little beasts. Now it had to be delicious and it had to be vegan, those were my stipulations. Now what is more delicious and filling on a cool day than a warm bowl of soup. Answer… NOTHING! sorry I got a little excited their. I love soup in the fall. In any case I found a beautiful recipe that doesn’t use any milk or heavy cream, a requirement in many, many pumpkin dishes. It did however feature chicken broth, which by the way I didn’t have. So I used a pumpkin broth. That’s right a pumpkin broth, don’t worry it was home made and if you are making this recipe you already have the pumpkin you need to make this broth. Lucky you, and me now that I think of it. It is the same base I use to make my veggie broth and it really is amazing. That being said let me show you how to make this savory pumpkin soup.
The first thing you have to do is cut the pumpkins open and remove all the seeds and pulp.
Now make the broth, and soften the pumpkin. So you want to fill a large soup pan a little more than half way with hot water, drop in both of your pumpkins with the stems removed upside down in the water. Add 1 tsp. paprika, 1 1/2 tbsp. garlic powder, 3 tbsp. salt (or more to taste), 2 tbsp. chives, 1/2 tsp white or black pepper. and let them simmer on medium for an hour and a half until they are super soft.
Remove and let cool.
While cooling dice 2 peeled white russet potatoes into small cubes.
Do the same with 2 -3 very large carrots.
Toss both into the broth.
Cut 3 stocks of celery into small semi circles and add to the broth.
Add 4 tbsp. olive oil. Let the broth and veggies simmer for an hour, or until all veggies are super soft.
While the veggies are simmering remove the meat of the pumpkin and set aside until the veggies are tender.
Once all veggies are sufficiently tender toss in the meat of the pumpkin. and mix it in. Now for the fun part, take the soup mix and drop by portions, as large as your blender can accommodate, into a blender. blend until very well mixed. Place into a separate bowl until all the mixture is blended. Sorry I don’t have any pics of the blending process as I had a very sleepy 11 month old demanding my attention at the time, and who could say no to such a cute little face. Once all the soup is blended place back in a container or in the pan and serve. It is so good and you can top it however you want. Mushrooms and onions sautéed work great for this recipe.
Now most importantly Enjoy.
Now for the simple directions
2 small pumpkins (and yes ghost or white pumpkins will work in this recipe)
2 medium russet potatoes
2 large celery stocks, or 4 small ones
2 large carrots, or 4 medium ones.
1 tsp. paprika
1 1/2 tbsp. garlic powder
3 tbsp. salt (or more to taste)
Open the tops of the pumpkins and remove the seeds and pulp, set aside the seeds for roasting if desired. Fill a large soup pot a little more than half way full with water and place the pumpkins upside down in the water to tender them. Go ahead and toss in the tops too, they have meat on them so why not. Add the spices to the water to add flavor to the pumpkin broth. Let the pumpkin and broth simmer for roughly an hour until the pumpkin has been infused into the broth and has become tender. Remove the pumpkins and let drain on a separate plate. Save the broth you will need it later. Dice the potatoes, carrots, and celery. Toss into the broth. Let simmer on medium until they are super soft.(approximately 1 and 1/2 hour.) While they are softening remove the cooled meat from the pumpkin and set aside until the broth is ready. Once all veggies are soft toss in the pumpkin meat. Then place by portions into a blender and blend until super smooth. Continue until all soup is blended. Serve and enjoy.