So I've been spending the month of October playing with Pumpkins. I've enjoyed making great tasting recipes from scratch using the small pumpkins. I always clean the pumpkins and save the seeds and roast them. You HAVE to do that. (Wink wink smiley face)
I started with making your own pumpkin purée and pumpkin spice from scratch in my first blog...... "It's October...Its All About Pumpkin", then I blogged about how to make and enjoy pumpkin spice creamer at home Making your own Pumkin Spice Creamer. Now....I am going to share a very simple recipe, but great tasting, Pumpkin Soup.
I wanted to do a better job posting pictures as I make the recipe and show more "step-by-step". Well, I didn't...ugh! So I will explain some of the steps.
Three big takeaways for me-
- Be careful when you peel/ remove the skin. It is best to cut in half, then cut in quarters and if you need to, cut again. I was using a very sharp knife and was afraid that I would cut myself trying to go through thick pieces
- Tahini- OMG...grab a jar, it's great tasting. If you're not familiar, think peanut butter only its sesame seeds. It is used a lot in middle eastern dishes like hummus and offers a healthy alternative on toast! It makes a great base for salad dressings...I just love it!I
- Stick Blender- This is a great go-to blender especially if you need to blend something right in the pot on the stove. It's quick and easy!
Pumpkin Soup recipe
- 4-5 cups of pumpkin chopped into chunks (REMOVE THE SKIN AND SEEDS)
- 2 medium onions, sliced (I used a large yellow onion)
- 3 cloves of garlic
- 2 cans of chicken stock
- 1 cup of whole milk (or the milk of your choice) you can use cream but I wanted less calories. I actually added 3/4 cup of whole milk verses 1 cup.
- 2 Tablespoons of Tahini
- Salt & pepper to taste
Let's Get Cookin'
- I used a large oval cast iron covered pot. I start by adding some spray oil to the pan (you can add 1 tablespoon of olive oil if you want) and added the chunks of pumpkin. I wanted to "sear" them without all the liquid. I turned them to be sure I was getting all sides roasting.
- When you've cooked the pumpkin for about 10 minutes, add your onion and garlic and mix with the pumpkin. cook until soft and fragrant.
- Add the remaining ingredients, chicken stock, milk and tahini. Bring to a boil then reduce heat and let it simmer until the pumpkin is tender.
- "The fun part"... Remove from the heat and use your stick blender and blend until smooth.
- If you don't have a stick blender you must let the soup cool down before you pour into a blender and mix. If you don't... you can find yourself in a hot soup explosion. Adding the hot soup to a blender could blow the lid off your blender.
- Add salt & pepper to taste.
A thick and hearty tasting soup. Enjoy with some crusty fresh baked bread. We enjoyed it with pumpernickel... but you choose!
Another great thing based on the recipe above...it make about 6 1/2 servings. Each serving is about 167 calories! Johnny loves a good meal and I aways want to be sure I am giving him enough to eat. He gave me a "thumbs up" and said he was very satisfied.
Now...another thing, you could add additional ingredients like roasted green chiles, jalapeños, or a smokey adobo style chile. All I would love to eat!
I do believe that I would add this to our Thanksgiving meal this year! Along with fresh pumpkin pie and homemade pumpkin spice creamer for guests in their coffee! Can't wait...enjoying great food and COFFEE at home with family & friends. Doesn't get any better.