Forget the Jack-o-Lantern, make pumpkin soup instead

Pumpkin Soup

Halloween is almost here. And you know what that means – Candies, Costumes and Jack-o-Lanterns. Every year we Americans buy millions of pumpkins and then having disemboweled and carved them into humanoid faces, throw them in the trash. This year, much to my kids chagrin, I decided to forego this ritual. I bought a pumpkin and actually cooked it. And you know what, it tastes quite good.

The recipe below makes a large pot of pumpkin soup. Enough for about 8 people.

INGREDIENTS (for 8 people)

1 pumpkin (about 8-9 inches in diameter)

1 Tbsp oil

1/2 onion finely diced

1-2 small sprigs of rosemary

1 medium tomato – diced

1/2 green apple – deseeded and cut into small pieces

1 inch piece of ginger

1 carrot – peeled and diced

Vegetable stock

Salt and pepper to taste


1. Cut the pumpkin in half and roast in an oven for about 30 mins at 350F.

2. Peel, remove seeds and cut up into small pieces.

3. Heat oil in a large pot.

4. Saute onion and rosemary till it turns translucent.

5. Add the tomato, carrots, apple and ginger.

6. Cover with stock and cook till the veggies are soft.

7. Add pumpkin and cook for another 5 mins.

8. Puree using an immersion blender. Add more stock if you think the soup is too thick.

9. Add salt and pepper to taste and you are done.

NOTE: At this point, you can add heavy cream, skim milk etc if you want a creamier product. You can also keep the soup really thick and use it as a sauce on pasta.

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