To quote my Nana, never one to pussyfoot, "Well, it sure looks like the dog's breakfast." Luckily ... it tastes much better!Still, it's an unusual variation of soup made from winter squashes which are usually spiked with spices that create depth and heat.
This, however, is thick with spices usually saved for baking. When I make it again, I'll serve in small bowls as a starter rather than as a hearty bowl of soup. I'll also puree it to a smooth richness which will also improve the appearance.
KITCHEN NOTE For whatever reason, this soup took a full four or five days for the flavor to come out. Once it did, wow, it was really good. That's a long to wait, I know ...
TRAVEL the WORLD A few weeks back, a note arrived from an Australian reader (Hi, Kathryn!) who'd been poking around the Recipe Box and wondered why there weren't more more pumpkin recipes. What we quickly figured out is that many varieties of what in the U.S. are called "winter squash" are called "pumpkin" in Australia. It was this list that confirmed our suspicion, that "butternut pumpkin" and "kabocha pumpkin" are also "butternut squash" and "kabocha squash". We also learned that Australia doesn't have ready access to the canned pumpkin puree (which actually is often mostly squash puree) which, in my experience, has far more flavor than any roasted and pureed pumpkin coming out of my kitchen, anyway. So, now you know, too! (And yes, the Recipe Box has plenty of "winter squash" aka "pumpkin" recipes!
FROM THE ARCHIVES For other soup recipes starring vegetables, see here in the Recipe Box.
A YEAR AGO Wine, Beet & Fruit Salad so-good-that-it's Dessert, a winning entrant in Paper Chef which, too bad, is DOA these days.
FROM GREAT FOOD BLOGS
101 Cookbooks ... Thai-Spiced Pumpkin Soup
Almost Turkish Recipes ... Pumpkin Soup with Red Cabbage & Cumin Seeds
Real Epicurean ... Easy Pumpkin Soup
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SPICED PUMPKIN SOUP
Hands-on time: 25 minutes
Time to table: 90 minutes
Makes 6 cups
Time to table: 90 minutes
Makes 6 cups
4 cups low-sodium no-fat chicken broth
1 tablespoon unsalted butter
2 carrots, peeled and diced
2 stalks celery, trimmed and diced
1/2 an onion, chopped
2 ripe bananas, chopped (mine came from the freezer so were nearly liquid)
1 tablespoon minced garlic
1 bay leaf
1 whole clove
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon dried sage, crumbled between fingers
1/4 teaspoon allspice
1/4 teaspoon curry powder (I used madras)
2 cups canned pure pumpkin puree
1 cup fat-free half & half (the inspiring recipe called for unsweetened coconut milk and 1/4 cup sweetened condensed milk)
Bring the broth to a boil in the microwave (this is a time-saving trick that may be omitted if you're in no rush). In a Dutch oven, heat the butter on MEDIUM until shimmery. Add the carrot, celery, onion and banana as they're prepped, stirring well with each addition to coat with fat, then stirring occasionally until vegetables are soft and just beginning to brown. Stir in the bay leaf, clove and spices and stir to combine. Stir in pumpkin, add hot broth and bring mixture to a boil. Reduce heat to maintain a slow simmer, cover and let cook until vegetables are fully cooked. Remove bay leaf and clove. With an immersion blender, puree soup til smooth. (Alternatively, transfer to a blender in batches, filling it no more than half to avoid the top exploding.) Return to hot pot, stir in half & half and rewarm. Serve and enjoy!
A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007
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