Monday, 12 November 2012

Pumpkin Soup

I bought a pumpkin for Halloween but I left it un-carved cause I wanted to use it after. It's not a sugar pumpkin so I hesitated using it for the soup. I decided to roast it anyway to see how strong of a flavour it has and it was alright.

Cut the pumpkin in half and roast it in a 400 degrees oven for about 90 minutes. Peel off the skin. If it's well roasted then the skin should come right off.

1 small pumpkin
3 tbsp oil
2 ribs celery
2 carrots
1 med onion
2 cloves garlic
6 cups stock (chicken/veggie/beef)
1/2 tsp oregno
1/2 tsp basil
salt and pepper

I like to use what the French call a mirepoix which is a group of aromatics consisting of onions, celery, and carrots. Whenever I'm making soups or roasts, I'll always throw them in.

Cook the aromatics in the oil for a little bit to release some flavour. Add the garlic and cook for another minute. Add the roasted pumpkin, stock, dried herbs and let simmer for 15 minutes.

 Purée in a blender in batches or use a hand held blender. If you have one of those hand held ones then you're in luck. But since my sister kept mine in Toronto, I had to resort to the magic bullet. 

Keep the puréed batches in a separate bowl while you go through the remaining ones. Once they are all puréed  transfer back into the pot and adjust the seasoning. I added a little more salt and pepper and I was done!

That's really all you gotta do and the hardest part was the blending. Enjoy the Fall flavours !


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    1. thanks for the suggestion! I'll look into it!