- 2 quarts chicken broth
- 4 cups pumpkin puree
- 1 head of garlic
- 1 1/2 teaspoons curry powder
- dash of salt and pepper
- 1/2 cup chopped celery
- 1/2 cup chopped onion or 1 shallot
- 1 TBL olive oil
- Optional: chopped chicken
- Garnish: fresh parsley, chives &
- sour cream
My food life pretty much revolves around my garden which revolves around our weather…so every year is different. Luckily the Farmer’s Almanac website has generally accurate predictions for weather and tells me what to expect 2 months in advance. So I knew that this summer was going to be very warm and dry in Seattle, WA. In fact, we had warm and dry conditions starting in March. We had more sunny Winter days than I can recall and our Spring was glorious. As a result, some of my vegetables came early, grew early, and finished early. Example: my sugar pumpkins. I had orange, ripe pumpkins in the middle of August. Their vines withered and dried up, I had to cut them and remove them from the garden. For awhile I decorated the garden path with them, but soon enough the heat wilted them and after that the worms found them. So I have been busy this weekend with processing my pumpkins for food. Ordinarily I prefer to wait until end of October, or even November…so that I can use them as decorations. But using them as food is my #1 priority and the time had come. Pictured below is my entire crop, minus the few that I traded for cucumbers at work last month. I baked these using several methods which I describe HERE and HERE. In the end I had about 14 cups of pureed pumpkin. I froze some and ate some. I’ll use most in baking, since they are sugar pumpkins, but their flavor is not too sweet. In this post, I’ll be sharing my soup recipe. This recipe can be made with any pumpkin and many other orange flesh squash such as acorn, delicata, or butternut.
I started by gathering my ingredients. I was out of chicken stock and out of chicken meat…but LUCKY for me, my neighbor texted me this morning asking if I would like 2 quarts of her homemade chicken broth!!! Perfect timing, YES indeed!!
Into my best cast iron pot went the oil, then garlic, shallot, and celery. Cooked until tender and soft, about 10 minutes on medium high with lid on. Next I added the curry powder, salt, and pepper. Then the pumpkin puree. Lowered temperature to Low. Stir. Add the broth and cover with lid and cook over low heat for 1 hour to allow flavors to marry. Done. Honestly, cooking the pumpkin from scratch is the hard part. Once you’ve got the puree, the soup is fast and easy. If I had added meat, I would have sauteed the chicken in small bite sized chunks before adding anything else. You can also use tofu chunks in this and/or vegetable broth.
I picked parsley and chives from the garden. You can add scallions/green onions, or other fresh herbs as you wish. I served this with a hearty multi-grain quick bread and we garnished the soup with sour cream. You may also garnish with roasted pepitas.
For a thicker soup, use an immersion blender and puree the whole thing and add extra pumpkin or tofu.
My whole family enjoyed this soup. While it was cooking, we picked the seeds out of my pile of pumpkin innards and roasted them of course.