I randomly experiment while cooking; I throw spices in dishes willy-nilly until I think they’re finished, and sometimes it ends in taste bud disaster. Sometimes, however, my method of madness works decently well. Like earlier this week, when I finally turned all of our pumpkin guts from Halloween into this pumpkin soup, perfect for the chilly fall days we’re having.
Here’s a (kind of) step-by-step for you to recreate your own soup:
1 large pumpkin worth of guts (sans seeds)
1 large zucchini
1 medium white onion
1 box of low sodium chicken broth (like Swanson’s)
1 tablespoon each of the following: coriander seeds, mustard seeds, nutmeg, cinnamon, black pepper and sea salt
2 or 3 pods of garlic (or more if you love garlic like I do)
You may think that zucchini seems like a weird addition to pumpkin soup, but I sneak in veggies wherever possible for the boys. Even though they love most vegetables, zucchini seems to go in and out of favor with them and this week they were hating on it. So, I managed to get it in with super-mom stealth this way.
The zucchini and onion I chopped into smallish pieces (it’s all going in a blender at the end anyway) and pulled out the spices I wanted to use. Side note: I thought a teaspoon of each was enough, but as I went, I ended up adding a bit more for a stronger punch of flavor. That’s why I’ve listed a tablespoon of each for the recipe.
I started by putting the pumpkin guts in a pot with the entire box of chicken stock on a low flame while I worked on the rest.
“The rest” went in a saute pan on the next burner. I began by frying the coriander and mustard seeds in a little olive oil for a couple of minutes and then added in the pods of garlic.
Then came the onion…
and finally the chopped zucchini.
Once the zucchini softened a bit, I added the remaining spices directly to the pumpkin pot.
Next up was just adding my pan-full to my pot-full (if that makes sense…)
and letting it all simmer on low for about 20 minutes (or until soft and goopy).
Unfortunately I missed pictures of the last step since the boys woke up from their nap and my eyes were too busy watching them to look through a viewfinder. Also, I am not coordinated enough to use a blender with one hand… but basically all you have to do is empty the pot into your blender and pulse to your desired consistency.
It looks like this if you top with roasted pumpkin seeds and toast an everything bagel on the side:
I figure this is something I can make any time through the fall and winter to nourish the boys (I might even try subbing things like butternut or acorn squash in place of pumpkin). They devoured it that evening and again the next day for lunch poured over grilled chicken breasts.
This is the first time I’ve attempted anything with pumpkin guts other than roasting the seeds and I’m happy with how it turned out. My mum does an amazing pumpkin curry, so I might have to try that next (yes, we still have an untouched pumpkin sitting on our stoop that needs to be chopped up and eaten).
Although frankly, I don’t think I’ll be doing much cooking this week – we’re packing tomorrow for our drive down to Florida Friday evening and will be with E’s family all of next week for Thanksgiving. Did I mention it’s a 14 hour road trip with twin toddlers?? I swear we’re not crazy… although we might be after this drive. Wish us luck.