In this Thanksgiving edition of Ottawa Green Cuisine, I’m sharing an easy Fall-themed soup for my final CSA-related post of the year. Last week we received a sugar pumpkin (or pie pumpkin) in our last CSA share of the season, and I figured a soup would be perfect to warm our souls in this October chill. Love is the figurative feeling of pouring warm pumpkin soup over your heart. Ahhh!
To start off, poke a few holes in the poor little pumpkin with a fork, place in a glass casserole dish or pan. Preheat the oven to 400 degrees. Bake for an hour or until the pumpkin is tender.
In the meantime, get your ingredients ready because there’s such an overwhelmingly long list of them. I used vegetable broth (bouillon cubes), heavy cream (called whipping cream here in Canada), cinnamon, nutmeg, a pinch of allspice and molasses in place of maple syrup. I’ve been using molasses a lot lately in place of maple syrup. Besides saving 10-15 dollars on a can of real maple syrup, I’ve become a new fan of cooking with molasses in a lot of my autumn-themed dishes because it gives them that little extra punch it needs. I recently used it to roast sweet potatoes for a quinoa “stuffing” for Thanksgiving. When I pulled the potatoes out of the oven, it was like they were kissed with this gorgeous sweet and spicy flavour. Yay for molasses!
The little team that could.
Heat about 2 cups of vegetable broth in a pot on low while the pumpkin finishes baking. Once the pumpkin is ready, here’s the fun and messy part: Slice the top off the pumpkin, slice it in half and begin separating the pulp from the seeds. Put the seeds in a colander or strainer and rinse off any remaining pulp. Set the seeds aside for the moment. Scoop out the pumpkin flesh and add to the pot of broth. Using a potato masher, mash out the pumpkin and stir as the mixture heats up. While the pumpkin is heating, add the seeds in a small skillet and toast on low for about 5 minutes until they’ll all brown, crisp and toasty.
Returning to the pumpkin mixture, add 1/3 cup of molasses and stir. Add dashes of cinnamon, nutmeg and allspice then turn off the heat. Transfer the pumpkin mixture into a blender or food processor and place the blender in the fridge to allow it to cool. In my experience, the heat will actually make the plastic crack if you blend it right away. I ended up destroying one of my blenders before I got my Ninja by doing this. To be on the safe side, let it cool for about 20 minutes.
Once it’s cooled, add 1/2 cup of the heavy cream, a.k.a. “whipping cream” to the blender. Blend until smooth. Sprinkle a handful of pumpkin seeds to each bowl and serve. Voila! Enjoy.
- 1 sugar Pumpkin
- 1/2 cup heavy cream/ Whipping cream
- 1/3 cup Molasses, any kind
- 2 cups vegetable broth
- A dash of Cinnamon
- A dash of Nutmeg
- A dash of Allspice