|Pumpkin Soup with a Difference|
Recipe by Robin
There are tons of recipes for smooth and creamy pumpkin soups, and my husband is bored by all of them. “What could you put in there to make some texture?” he asks. Interestingly enough, pumpkin naturally has a stringy texture, which most recipes puree into submission. At this time of year pumpkins are largely dehydrated, and when cut into chunks the strings make an agreeable bumpiness, not unlike chunks of spuds in potato salad. Add some ginger and turmeric, and voila, a unique pumpkin soup with an earthy heartiness that even a hefty he-man can love.
|Adding Pumpkin and Spices|
½ of 8-lb. Cinderella pumpkin
2 small leeks
1 medium onion
1 – 2 tbsp. grated fresh ginger
1 – 2 tsp. grated fresh turmeric
1 – 2 cinnamon sticks
1½ tbsp. peanut oil
1 quart veggie or beef broth or bouillon
½ tbsp. Bragg’s Liquid Aminos (optional)
½ tbsp. brown sugar (optional)
Green onions (optional garnish)
Greek yogurt (optional garnish)
Remove strings and seeds from pumpkin. Cut into approximately 1-inch cubes, slicing off skin and any remaining strings. You will have 9 – 10 cups pumpkin.
Slice leeks. Finely chop onion. You will have about 1½ cups of leeks and onions.
Heat peanut oil in bottom of 8 quart soup pot. Sauté leeks and onions till golden, about 3 – 4 minutes. Do not brown.
Toss grated ginger and turmeric, pumpkin cubes, and cinnamon sticks into pot. Stir from bottom to coat with oil and onions.
Add broth or bouillon, cover pot and bring to boil. Simmer for about 25 minutes, until pumpkin is softened. Stir with wooden spoon to break up pumpkin and thicken broth, but leave some substantial chunks of pumpkin.
Taste and adjust or enhance seasonings if desired. Bragg’s Liquid Aminos adds a little salty savory note, and brown sugar adds sweetness. Stir to blend in seasoning.