Sugar Pumpkin Soup
November 8th, 2008
Too many pumpkins? Well we had a lot, maybe too many to eat right away, but it’s never too many to enjoy :) I do have to admit I brought too many sugar pumpkins from the farm, I wish I had gotten another variety, too.
I made my velvety Sugar Pumpkin Soup a while ago, but I am finally posting it. At least it is still pumpkin season. This is one thing you can do if you get tired of pumpkin pie.
Somewhere between my Pumpkin Cashew Curry and some pumpkin pie, this soup happened, but honestly I haven’t really been feeling like blogging. There are a lot of things in my life that aren’t exactly going the way I like but I am trying to keep my head above water. Cold, rainy, and dark days don’t help, but I am working on finding beauty in the change this time of year. I know brighter days are sometime ahead, because my hope in the world has just been renewed this week and I’m looking forward to the future. For these reasons, I’ve been taking as many fall photos as I can this year. The leaves and trees have had an enormous range of color so I’ve mixed them into this post. I am writing less these days, but still enjoying my creativity through my photos :)
Enjoy some beautiful fall leaves and my Sugar Pumpkin Soup!
2 small, peeled and chopped sugar pumpkins
1 medium, finely chopped leek
2 cloves chopped garlic
1 chopped red bell pepper
2 chopped carrots
1 sprig fresh rosemary leaves
a few leaves of fresh marjoram
1 tablespoons olive oil
1/2 tspn garam masala
salt & pepper to taste
2 cups water
a few freshly fried sage leaves & toasted pumpkins seeds for garnish
a couple slices of crusty bread to serve
1. Sauté leek and garlic in oil over medium heat until translucent.
2. Add carrots, bell pepper, and let them cook till slightly tender.
3. Add the pumpkin, rosemary, marjoram, garam masala, salt & pepper and cook for a few more minutes till the pumpkin softens a bit.
4. Add the water, two cups or just enough to cover the veggies, and turn the heat up to medium high so the mixture comes to a boil.
5. Then turn the heat down to low, and let the whole thing simmer until most of the water has boiled off, and the pumpkin and carrots are totally soft — soft enough to mash it down with your spoon.
6. Take the mixture off the heat and purée it with a hand blender. It should have no lumps.
7. If it is really thick, then add half a cup of water and let it simmer for a couple of minutes, else adjust the salt & pepper and serve.
8. Garnish with a fried sage leaf and some toasted pumpkin seeds, and serve with toasted bread.