This is a tradition at our house for Halloween, Thanksgiving, and fall- when fresh pumpkins are available. It’s easy, healthy, and yummy. I like to use pie pumpkins, that makes it much easier. The pumpkins pictured are from Uruguay and are called zappallos.
Ingredients
4 cups fresh pumpkin, peeled and cubed
1/3 cup celery, chopped fine
1 cup onion, chopped fine
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/3 cup celery, chopped fine
1 cup onion, chopped fine
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
4 cups chicken stock (water for vegetarian / vegan version)
2 tablespoons olive oil
1/2 cup half and half (Optional)
2 cloves crushed garlic
4 cups chicken stock (water for vegetarian / vegan version)
2 tablespoons olive oil
1/2 cup half and half (Optional)
2 cloves crushed garlic
Steps
- Place pumpkin and chicken stock in a soup pot and heat until boiling over high heat.
- Reduce heat to a simmer and add seasonings and garlic; cover and cook for about 30 minutes. Check pumpkin to see if it’s tender. Remove from heat.
- Use a hand stick-blender or potato masher and puree pumpkin right in the pot. (Be careful; it’s hot!) Set aside.
- In a skillet, sauté leeks or onions and celery in olive oil until tender – about 8 minutes. Add to pumpkin mixture and return all to heat and simmer for about 10 minutes.
- Spoon into serving bowls and swirl a tablespoon or so of the half and half on top before serving or chop some green onions and chives on top.