This spicy pumpkin soup is a good way to use up all of that pumpkin left over from Halloween.
Yield: 6 servings
Time: 30 minutes
- Serrated knife
- Large, sturdy spoon
- Large sauce pan or Dutch oven
- Blender or food processor
- 1½ pounds pumpkin (weighed before trimming)
- 1 leek, washed, trimmed, and sliced into rings
- 2 potatoes, peeled and diced
- 2 T olive oil
- 1 Q vegetable stock
- ½ t salt
- 1 t pepper
- ½ – 1 t cayenne pepper
- 1 T lemon juice
- ½ c sour cream, crème fraîche, or cashew cream, for garnish
Cut the top off the pumpkin, scoop out the seeds and strings, peel off the shell, and dice the flesh.
Sauté the pumpkin, leek, and potatoes in olive oil for 5 minutes, stirring frequently.
Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft.
Purée the soup and add spices and lemon juice.
Ladle into bowls, garnish, and serve.
You can use leftover jack-o’-lanterns, but the soup will taste noticeably better if made with smaller, more flavorful pumpkins.
Wondering what to do with the seeds? Roast ’em!
This is part of my vegetarian Thanksgiving menu.
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