Spiced Pumpkin Soup
Now that fall has made an appearance and our traditional fall and winter vegetables are arriving at local grocery stores and farmers markets, we are able to enjoy recipes that we don’t typically see in the summer months.
For a different take on Pumpkin, try pumpkin soup! Pumpkins are very versatile, often used for both sweet and savory dishes.
The flesh of the pumpkin is usually a bit wet, so when preparing for a soup, many bake the pumpkin and puree the flesh, draining for an hour or more in a sieve. Since the meat isn’t as dense as many squash, add either a sweet potato, carrots, or potato to give it more body for your soup.
Pumpkin wedges can be pureed and stored in the freezer for future use.
This recipe will prepare a thick and creamy soup, however, if you would rather your soup be a bit looser, you can just add broth until you reach your desired consistency.
One medium sweet potato was added to this recipe as well as some fall spices to celebrate the season. The base is traditionally Italian, beginning with carrots, sauteed onions, and celery. A cut up apple is also added for a bit of sweetness.
The soup will be rich and creamy, not needing much in the way of garnish, but if you feel the need then add a swirl of sour cream or greek yogurt, and perhaps some crispy croutons. Also, should you prefer to use canned pumpkin, be sure it’s not pie filling, but just pumpkin.
The recipe following takes about 10 minutes to prepare, cooks in 25 minutes, and will serve about 4 people.
Pumpkin Soup Recipe
- 2 Tbs Olive Oil
- Peel and Chop 1 Medium Onion
- Chop 2 Stalks of Celery
- Trim and chop 2 Medium Carrots
- 2 Cloves minced Garlic
- 4 Cups Prepared Pumpkin Puree
- Peel & chop 1 Medium Sweet Potato
- Peel & chop 1 Medium Apples
- 4 Cups Vegetable or Chicken Stock
- 2 Teaspoons Minced Fresh Ginger
- 1/2 Teaspoon Cinnamon
- Pinch of Red Chili Flakes
- 1/2 Teaspoon Cumin
- Salt & Pepper To Taste
- Garnish of Choice
- Over medium heat, heat the olive oil in a heavy stock pot.
- Add the onions, celery, carrot, and garlic, and cook until the vegetables have softened about 5 minutes, stirring often.
- Add the pumpkin, sweet potato, apple, and stock and bring to a boil.
- Reduce the heat to a simmer, and add the ginger, cinnamon, chili, cumin, salt and pepper.
- Simmer about 20 minutes, until the sweet potato is very soft.
- Cool the soup, then puree batches until very smooth, in a blender. (You can also use a hand immersion blender if you would rather.)
- Warm the soup, then serve with garnish of choice.
Here’s Another Take on this delicious Recipe:
While Italian Villa doesn’t currently offer Pumpkin Soup on their menu, this is an Italian treat you can prepare in your kitchen. They have a broad offering of tasty soups made in traditional Italian style, available all year round. See our menu selections here!
ABOUT ITALIAN VILLA RESTAURANT:
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the premier Italian Restaurants in Allen, TX, offering home-made
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75002, Phone: 972-390-2189