Pumpkin Harvest Soup
Pumpkins aren’t only for Halloween! In the fall, pumpkins are perfect for pies, of course, and for roasting for sides and salads. They are also fabulous for soup. We have a savory version here with loads of spices—try them all! A Beautiful color and flavor for your table! This is a vegan version. You can check out our expandthetable options if you want some other choices!
2 – 2 1/2 pumpkin for baking
2 tablespoons olive oil
1 medium yellow onion, medium dice
2-3 cloves garlic, chopped
2 turnips, medium dice
1 teaspoon curry
½ teaspoon cumin
1 teaspoon cinnamon
¼ teaspoon coriander
¼ teaspoon ginger
¼ teaspoon cardamom
¼ teaspoon turmeric
½ teaspoon nutmeg
1 teaspoon kosher salt
½ teaspoon pepper
8 cups vegetable stock
2 tart apples, deseeded and sliced
2 tablespoon apple cider vinegar
Cut pumpkin in half, remove seeds. You can save these and toast them later. Bake in 350 oven until slightly wrinkled and soft. Remove skin.
Heat oil in large pot on medium heat.
Sauté onion until translucent, about 5 minutes, stirring occasionally. Add garlic and sauté 2 more minutes.
Add all vegetables. Cook for 5-7 minutes or until vegetables are softened. Mash any chunks of pumpkin.
Add all spices and stir to mix. Add broth. Bring to a boil, then cover and lower to a simmer for 20 minutes or until vegetables are soft.
Add apples and vinegar. Simmer an additional 15 minutes, until apples are soft.
Purée in batches until smooth using a blender or use an immerser in the pot. Adjust seasoning and serve. Garnish with cinnamon and a few roasted pumpkin cubes.
All year long: Substitute acorn or butternut Squash for the pumpkin.
Allium Free: Substitute ½ bulb fennel, medium dice for onion. Omit garlic.
Add other yellow or orange veggies, such as squash, parsnips, rutabaga, yellow or orange bell peppers.
Make it creamy: Add 1/2 cup half and half or heavy cream after you purée the soup.
Make it sweeter: Add 1/4 cup maple syrup. Yum!
Make it heartier: Use chicken stock.
Make it quicker: Use 1 large can pumpkin purée