“At this point my blood type is pumpkin spice.”

The particular recipe that I stumbled upon for pumpkin soup had the chief cook and bottle washer peel, clean, and cut the pumpkin into cubes.  Are they kidding!  What about cutting the pumpkin in half, removing the seeds, and roasting it.  You could then roast the seeds at the same time.  Is that genius, or what!

The recipe also had an ingredient that I don’t care for so I eliminated it.  The world will continue to spin.  Really.


2 T coconut oil

1 onion, chopped

1 clove garlic, minced or pressed

1 T ginger, grated

1 small red chili, seeded and chopped, or a pinch of red pepper flakes

2 T dried parsley

1 bay leaf

2 1/2 pounds pumpkin

1 1/2 cups broth, veggie or chicken


light cream for garnish


Cut, clean, and roast the pumpkin on a baking sheet.  Or, if you have a lot of frustration to work off, peel, clean and cube the darn thing.  If working with a dull knife, put 911 on speed dial.

Heat the oil over medium heat and saute’ the onion and garlic for about 4 minutes.  Add the ginger, chili, parsley, bay leaf and raw pumpkin and cook for another 3 or 4 minutes. If using roasted pumpkin, you can add it after the spices get to know each other in the warm oil.

For those of you using roasted pumpkin, add that now along with the broth.  Simmer gently for about 25 minutes.  Remove from the heat, remove the bay leaf, and use your magic wand to bring it to a creamy consistency.

For those with the raw pumpkin, you’re also going to simmer the soup, but you’re also going to have to skim foam that might form on the surface while you’re waiting for the pumpkin to get tender.

If you don’t have a magic wand (immersible blender stick) you can simply allow the soup to cool and whip it to smoothness in your blender.  Do it in batches if need be.

Adjust seasoning.  Serve with a sprig of parsley as decor.

pump soup

Light cream, swirled into a design, would also look good a taste delicious!

Loveya – The Grandma


Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

2 Comments Leave a comment

  1. I may never deconstruct our jack-o-lanterns the same way again. I take care to put the Great Pumpkins out on our porch no earlier than 4:30 and bring them back into the house and then I deconstruct them with known risks of losing part of a finger or breaking a knife. I deconstruct the pumpkin down into similar sized, bite-sized cubes obsessively for future roasting. Given that this only takes an hour or two, it seems quite efficient.


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