Sugar Pumpkin Soup
 
Prep time
Cook time
Total time
 
Serves: 6
INGREDIENTS:
  • 2 sugar pumpkins (12 cups once peeled and diced)
  • 1 onion, chopped finely
  • 1 carrot, chopped finely
  • 1 celery stalk, chopped finely
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 4 cups broth
  • 1 bay leaf
  • Optional toppings:
  • hazelnuts or pecans
  • spice blend like za'atar or duke
DIRECTIONS:
  1. Cut the pumpkins in half and scoop out the seeds. Use a vegetable peeler or long, thin knife to cut off the skin then use a large knife to cut the flesh into small pieces, around the size of dice.
  2. Heat the oil in a large pot over medium high heat. Add in the onion, carrot, celery, garlic and cumin and sautée until softened and fragrant, around 5 minutes. Add in the pumpkin, broth and bay leaf and bring to a boil. Reduce the heat to medium and leave to simmer for 20 minutes, until the pumpkin is cooked through and the flavours have had time to come together. Remove the bay leaf and blend until smooth using an immersion or regular blender. If using a regular stand-up blender just do a bit at a time, if it is filled too much with hot liquid it will shoot out the top and make a big mess.
  3. Serve hot and store any leftovers in a sealed container in the fridge for a few days or freezer for a couple months.
Recipe by Love from the Land at https://www.lovefromtheland.com/sugar-pumpkin-soup/