Soup is probably the best comfort food on the planet. I know, I know… that may be a little over the top, but you have to admit it is pretty high on the list. That being said, for a cold Halloween weekend I decided to try my hand at homemade pumpkin soup. I will admit this recipe is a little time-consuming, but so incredibly worth it. 
First Step: Roast the pumpkin.

·      2 medium organic Kobacha Squash (Japanese Pumpkins) or sweet pie pumpkins. Make sure you don’t use the big Halloween style pumpkins here. They look and even smell pretty all lit up, but not so much in a soup like this.

·      2 Tbsp. olive oil

·      Sea salt and cracked black pepper

Preheat oven to 450 degrees. Using a large sharp knife, slice your pumpkins into quarters. Remove stem and insides. Dab olive oil on each slice and coat generously with salt and pepper. Roast for 40 minutes or until the flesh of your pumpkins are soft. Let cool and chop into large chucks. Discard shell.

Second Step:

·      1 onion, peeled and quartered through the stem then chopped

·      1 cup exotic blend mushrooms, stemmed, caps wiped clean and chopped

·      1 garlic clove, peeled and minced

·      1/2 cup olive oil

·      Coarse salt and freshly ground pepper

·      5 cups homemade or store-bought low-sodium vegetable stock

·      1 cup fresh grated cheddar

Heat olive oil in a large Dutch Oven on medium heat. Combine onion, mushrooms, and garlic allowing onion to become translucent but not brown. Transfer pumpkin, onion, garlic and mushrooms to food processor. Add in 2 cups stock; puree until smooth. With the food processor running, slowly add remaining 3 cups stock, and puree until smooth. Transfer soup back to your Dutch Oven and set on low heat to simmer adding your cheddar in slowly. Simmer another 20 minutes, remove from heat, and season with salt and pepper.

Cover to keep warm.

Topping:

·      Green onion, chopped

·      Paprika

·      Cheddar

Namaste!
 


Comments

Melissa V.
11/12/2013 2:33pm

Really love this idea. I will have to do it over the weekend when I have enough time.

Reply
Steph@OrganicLife
11/12/2013 4:42pm

Yum! Thanks for posting. I think the pictures as well... very talented.

Reply
Dave
11/13/2013 10:55am

I will probably not take the time to make something like this but I like the pictures and wish I had someone to cook for me haha.

Reply



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