Pumpkin Soup for Fall

soup and chili

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.  

4 cups fresh pumpkin, peeled and cubed
1/3 cup celery, chopped fine
1 cup onion, chopped fine
½ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon crushed red pepper flakes

1 teaspoon salt
½ teaspoon pepper
4 cups chicken stock (water for a vegetarian version)
2 tablespoons olive oil
½ cup half and half
2 cloves crushed garlic

1. Place pumpkin and chicken stock in a soup pot and heat until boiling over high heat.  
2. 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.  
3. Use a hand stick-blender or potato masher and puree pumpkin right in the pot.  (Be careful; it’s hot!)    Set aside.
4. 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.
5. 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.