This recipe gave me a new appreciation for a spice I’ve only used for garnish: paprika. While shopping at Horrock’s in Lansing, I came across a jar of spicy, smoked paprika. And it’s delicious: a good flavor, and just enough spice.
Though I love both pumpkin and squash soup, I haven’t been brave enough to try it yet. However, with pumpkins at the farmer’s market for the holidays, I couldn’t resist buying them— and some, I didn’t even carve into pumpkins.
A couple of things to keep in mind: the kind of pumpkins you carve for jack-o-lanterns are not the kind you eat. Make sure you buy pumpkins that are grown for eating. A guide to pumpkin varieties can be found here.
Also, you’ll get a lot of food from one pumpkin. My medium-sized pumpkin yielded eight cups of pumpkin, which meant an epic amount of delicious soup.
And as a final note: I roasted my pumpkin for about an hour and a half. While a lot of websites claimed that it would take “45 minutes,” I found my pumpkin just needed more time to come out nice and tender.
one pumpkin, chopped and roasted
one onion, chopped and roasted with pumpkin
3 cups vegetable stock or broth
2-3 red peppers
1 tbsp smoked paprika
- Chop the pumpkin and de-seed and scoop out the stringy insides. Chop into 3 to 3 inch pieces.
- Chop the onion into hunks, and put them on top of the pumpkin in a pan.
- Drizzle them with olive oil.
- Roast in the oven at 400 degrees for about an hour. The pumpkin will be done when a fork goes into the pumpkin easily, and when the edges are getting brown and carmelized.
- Let the pumpkin cool before scrapping out the pumpkin flesh from the skin. If the pumpkin is well done, the flesh will come away easily.
- While the pumpkin is cooling, core and chop the red peppers and jalapenos. Put them into the oven at 350 for about 10 to 15 minutes, depending on your oven.
7. Put the pumpkin into a blender with a cup of vegetable stock. (You may have to do the pumpkin in batches, depending on how big the pumpkin is and what kind of blender you have.)
8. Blend the pumpkin until smooth. I was worried there would be strings… but nope, it all pureed nicely.
Now, you have basic makings for pumpkin soup. If you don’t like spicy, you could try and make a sweet pumpkin soup at this point.
9. Pour the pumpkin puree into a pot with two cups of vegetable stock. Bring til it’s juuust bubbling, then reduce heat to a simmer.
10. Add the roasted, chopped peppers. Add the paprika, and simmer for about 10 to 15 minutes.
Voila! Pumpkin soup. Just care to keep the kitty away.