Tag Archives: pumpkin

Celebrating Autumn with an easy and delicious Pumpkin Soup


After making pumpkin muffins, I turned my attention to pumpkin soup.

I am SO glad I did!

This soup is so freakin’ easy to make!  And it’s delicious!

It has a creamy consistency but contains no dairy at all.  Who knew pumpkin puree would thicken so much!

Click here for the recipe or scroll to the bottom of the post.

To start, you saute the onion, celery, leeks, garlic and ginger until tender.  Pretty straightforward, yes?

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What I have to add to this post is that when I initially made this soup (I have made it three times so far!), I used a new knife that my mother sent to me.

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When I got it in the mail, I asked if she had also bought one for herself, as the last time I visited, the knives so dull that I found myself using a paring knife to chop vegetables! 😉 She did grab one for herself, and I’m curious to know if she has noticed a difference!

I didn’t have any chicken stock, so while I sautéed the vegetables, I boiled a pot of water with two chicken bouillon cubes to make “stock”.

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Once the water has boiled and your veggies are tender, you simply add them and your pumpkin puree to the pot and allow it to simmer for 20-30 minutes.
When I made pumpkin puree, I divided it up into two cup portions and froze it, so I was able to just grab a bag from the freezer.

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Here is where you see the magic of this soup!  As it simmers, it thickens….not to mention it starts to smell damn good!

After the simmering is done, you blend it down.  The recipe called for a food processor, which I do not have, so I hand blended it.

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I just need to add at this point that if you decide to blend it in a similar manner, exercise caution!!
I pulsed the blender….short bursts on/off, on/off.  Otherwise you have boiling liquid flying everywhere.
Not fun.
Trust me.
I know.

Once blended, you add the nutmeg and brown sugar.

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It’s at this point that I got a little creative.  The first time I made this soup, I added a dash of cumin.  The second and third times, I added garam masala.
Both times I chose a sweet spice to kick up the flavour a bit.  Both worked out wonderfully so feel free to try either…although I admit I liked the garam masala mix a little more.

And then serve! Share it with friends or loved ones…or don’t…you may not want to! 😉

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Pumpkin Soup

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  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 1 cup diced onion
  • 3/4 cup diced celery
  • 1 cup rinsed, sliced leeks
  • 1 garlic clove, minced
  • 1 tbsp minced fresh ginger
  • 5 cups chicken stock
  • 2 cups of pumpkin puree (3 cups of peeled pumpkin chunks)
  • 1/2 tsp salt
  • 2 tsp brown sugar
  • 1/4 tsp nutmeg
  • garam masala, add 1/4 tsp at a time to taste
  • sour cream if desired for garnish (or plain yogourt)
  1. In a large saucepan, melt butter and heat oil over medium-high heat. Add onion, celery, leeks, garlic and ginger.  Saute until tender (about 5 min)
  2. (At this point I transferred all to a larger, deeper pot) Add stock, pumpkin, and salt. Bring to a boil. Reduce heat, cover and simmer 20-30 minutes…until soup has thickened.
  3. Remove from heat and allow to cool slightly.  Using a handblender, CAREFULLY blend and puree the soup until smooth.
  4. Stir in sugar and nutmeg along with a dash of garam masala.
  5. Allow to heat over med-high heat, 5-10 minutes, until flavours are blended.  Add garam masala to taste…I have added the equivalent of 1/3 to 1/2 tsp.
  6. Ladle into bowls and garnish each with some sour cream (or yogourt) if desired.

Recipe adapted from: The Ultimate Soup Cookbook by Reader’s Digest

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Fresh Pumpkin Puree to Yummy Gluten-Free Pumpkin Muffins, in one day!


A few weeks before Halloween,  I got it into my head that I wanted to do some cooking with pumpkins.
Pumpkins muffins were particularly on my mind.

In early October, I attended an event with a table of goodies, all made by the attendees. Each dish was posted with the corresponding list of ingredients so people knew what was gluten-free, vegan etc.  The pumpkin muffins I had were delicious!  So flavourful, moist and tender…so I snapped a shot of the ingredients list! Kinda blurry, but there is it!

I spent some time googling those ingredients, trying to find a matching recipe and I came across one that was pretty close, listed at the bottom of this post.

Click here for the recipes or scroll to the bottom of the post.

Along with my desire to make pumpkin muffins came my desire to make my own fresh pumpkin puree rather than going to the store and buying  the canned stuff.
B suggested I wait until just after Halloween, as all the remaining pumpkins would be on sale.

Yeah. No.

Well, not that they weren’t on sale, but the problem was that they were freakin’ hard to find!  I scoured my whole neighbourhood…hitting a number of small independent veggie markets as well as the large grocery store nearby.  In the end, as I began to consider stealing pumpkins off porches, I came across three of them.  I’m thinking they were probably the last three pumpkins in west Toronto!

During my pumpkin scouting adventure, I learned the difference between sugar pumpkins and other not-sugar pumpkins.  From what I read, it simply refers to the size of the pumpkin. Six to eight inches in diameter is great for cooking.  They bigger they are, the less flavour and texture they have.

Not surprising. Isn’t that the way with every fruit and vegetable out there?

So, I walked home with three sugar pumpkins. Wish I had a picture of that!  The ultimate in awkward!

Instead, I only have this shot:

Trying to get three pumpkins from one room to the other, all at the same time, was challenging 😉

Three pumpkins back to my house, all nicely washed! Okay, two nicely washed. Three pumpkins is difficult. Two is do-able.

I had done some reading on creating pumpkin puree and one of the most exciting things about it? I had another opportunity to use my cleaver!!!

Sssshhhhh, it’s all right. It’ll all be over in minute!

Unfortunately, what the websites didn’t tell me was that a cleaver isn’t the best choice for this job!

Unlike the rutabaga I cleaved to death in a previous post (*sigh* that was SO much fun!), pumpkin doesn’t quite work that way. I assume that’s due to the hollow centre.

I sadly had to return the cleaver to its hiding place and used a regular chef’s knife to get the job done. It was surprisingly easy to halve them.

Next up for pumpkin puree, scrape out the guts. Sounds appetizing, doesn’t it?

….It is at this moment that I would like to pause and recognize the annual sacrifice offered by pumpkins everywhere…pie, muffins, soup, cheesecake, even lattes…we are ever thankful

As Buffy put it many years ago (Eeeek! It *really* WAS  many years ago!!!)
I was just thinking about the life of a pumpkin. Grow up in the sun, happily entwined with others, and then someone comes along, cuts you open, and rips your guts out.”

*pause*

So yes, you scrape out guts. I didn’t keep the seeds.  Thought about roasting them. Got lazy.

Once scraped clean, I cut my pumpkins into four as they seemed to roast faster that way.

I set my oven to 400 F and roasted the pumpkin until it was tender enough to allow a fork or knife to pierce the skin…about 30-45 mins depending.

Once tender, remove them from the oven, set them out and allow them to cool, just a bit. It surprised me how yellow the flesh was…and the skins darkened up quite a bit.

I removed the overcooked black bits bits and while the pieces were still quite hot, I peeled the flesh from the skin into a bowl. I found that the hotter they were, the easier they peeled.

Once I had peeled all of them, I used my handblender to puree the flesh.  Then I used a strainer to separate the stingy bits from the purée   This took a bit of time but it was worth it to have the smooth consistency at the end.

Pushing my purée through a fine strainer.

Two 8 inch pumpkins gave me about 9 cups of purée.  I used up some and then froze the rest in 2 cup freezer bags.

Freshly made pumpkin purée!

So to finish up this post, I will include my pumpkin muffin recipe!  As mentioned, I looked up the recipe online and found it…although I question the measurements as the muffins I made weren’t as soft and moist as the ones I tried in October.  Suggestions? What ingredient would you increase or decrease?

I will say that I had an interesting time finding the appropriate flours to use.  One store had them all…but first I had to discover that:
1) tapioca starch is the same as tapioca flour
2) garbanzo bean flour is the same as chickpea flour

Prior to making this recipe, I didn’t know either of those things…so I figured I’d share.

I don’t have much to add regarding the muffin recipe as it’s pretty straightforward.
Dry ingredients? Mix. Wet ingredients? Mix. All ingredients? Mix. Muffin tray. Bake. Done.

Recipe #1 Fresh Pumpkin Puree

Gather some pumpkins…6 to 8 inches in diameter.
I found each pumpkin created approx 4 or 5 cups of puree.

Preheat oven to 400F.
Cut pumpkins in half and scrape out the insides.
Then, cut them into fours.
Place them flesh down on a cookie sheet and bake for 30-45 mins.
The  skin will darken and you will know they are done when a knife or fork slides easily through the skin.
Remove from the oven and place upright on either the same sheet or another surface.
Allow them to cool *slightly*. The hotter you can handle, the easier I found it was to peel away the skin.  But be careful and don’t burn yourself!
Gather all the flesh into a large bowl and go at it with a handblender (or a food processor if you have one).

This next step is optional:
For a smooth purée similar to the canned texture you can purchase, use a strainer and separate the puree from the stringy bits.  This will probably take a little bit of time but I found it well worth the effort!

And there you are! Fresh pumpkin purée!
The first time I made it, it took a few hours as I didn’t quite know what I was doing.
The second time, I cut my prep time in half so don’t give up if it takes awhile the first time around! 🙂

Recipe #2 Yummy Gluten-Free Pumpkin Muffins

      • 1/2 cup tapioca flour
      • 1/2 cup garbanzo bean flour
      • 1/2 cup brown rice flour
      • 3 Tbsp flaxseed meal
      • 1 tsp baking soda
      • 1 1/2 tsp nutmeg
      • 2 1/2 tsp cinnamon
      • 1/2 tsp sea salt
      • 2 cup pumpkin puree?
      • 1/4 cup grapeseed oil
      • 1/4 cup applesauce
      • 1 cup brown sugar
      • 2 eggs
      1. Preheat oven to 350.
      2. Mix dry ingredients in a bowl and set aside.
      3. Mix wet ingredients together in another bowl and then add to dry ingredients, stirring just until combined.
      4. Ladle mixture into a muffin tray and bake for 20-25 minutes.

Makes 12 Muffins.

The recipe was found on the internet in a variety of places and has been adapted slightly. The website I used for reference is found here.


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