Up until today, I had never tasted pumpkin soup. So what possessed me to make pumpkin soup? I think it has something to do with the crisp fall air. Let me tell you, it has gone straight to my head. So much so, that the other day I walked into the grocery, saw these cute little pie pumpkins, and thought…I can make pumpkin soup. Not pie, but soup. Fall air, straight to brain. They were also pretty cute pumpkins. I think that factored into their purchase as well. I am a sucker.
Since I have never slurped one spoonful of pumpkin soup, I hadn’t a clue of what flavor to expect. I don’t know what I was thinking it would taste like. OK, I lie. I thought it would taste like pumpkin pie filling. No lie. I did. I knew it wouldn’t, but I wanted it to. So, I was only slightly disappointed when it didn’t taste like a liquid pie. But doesn’t that sound wonderful? Dessert soup. Pumpkin pie soup with whipped cream stirred in. Good thing fall is just beginning.
So, since it didn’t taste like pie, what did it taste like? Pumpkin, you know, squash like. Apples and carrots provided a touch of sweetness. A touch of warmth and spiciness from the hot pepper flakes and cinnamon. Oh, and coconut milk made it all creamy and good. Body and depth I think are the correct terms, but I like creamy and good.
Besides learning how to make pumpkin soup, I also learned that I prefer my pumpkin sweet. I enjoyed this soup and it hit the spot when lunch rolled around, but I still prefer pie to soup. No big surprise. I am still curious and will be searching for pumpkin soup on every menu I come in contact with, now until … well, until I find it.
Roasted Pumpkin Soup
Serves 4 to 6
1 Pumpkin (about 2-3 lbs), seeds and the stringy innards removed (about 5 to 6 cups of pumpkin puree)
1 Apple, peeled and diced
1 Onion, Diced
3 Carrots, peeled and diced
2 Garlic Cloves, diced
3 Tbsp Butter
1 tsp Cinnamon, plus extra for roasting
1 tsp Salt
1/4 to 1/2 tsp Crushed Red Pepper
1 Cup Apple Cider
3 Cups Chicken Broth
1 Cup Coconut Milk
Roasted Pumpkin Seeds (garnish)
Preheat oven to 350°F.
Once pumpkin is cut into half, seeds, and stringy stuff removed, sprinkle with salt, pepper, and cinnamon. Place flesh side down onto a baking sheet, cover loosely with tinfoil. Roast for 45 to 60 minutes or until the flesh is soft. When done, remove from oven and let cool. Scoop out flesh once cool, set aside.
Melt butter in large dutch oven/pan. Place apple, onion, carrots, garlic, cinnamon, and hot pepper flakes into pan. Cook over medium-high heat until vegetables are soft. Stir frequently. About 10 to 15 minutes.
Add apple cider to pan and stir to combine. Scrape the bottom of the pan to dissolve any browned tidbits. Cook for about 5 – 7 minutes. Add pumpkin flesh and chicken broth. Bring to a simmer and let simmer for 20-25 minutes.
In batches, place soup in a blender and puree. Be careful, soup is hot! Place back into dutch oven over low heat. Stir in coconut milk. Serve. Garnish with roasted pumpkin seeds.
Tip: You can freeze soup once it is pureed, before the coconut milk is added. You can substitute canned pumpkin puree, no biggy. Half and half or heavy cream in place of coconut cream. Give it a try.