We were lucky this year with a nice harvest of various types of winter squash and pumpkins. Although I did make two big batches of pumpkin soap, we are also trying some new pumpkin recipes for FOOD! This is one we really liked that was adapted from “Vegetarian Soup Cuisine” by Jay Solomon.
1 tablespoon olive oil
1 medium onion diced
1 cup diced celery
4 cloves minced garlic
2 teaspoons minced fresh ginger
1 jalapeno or other hot chile seeded and minced
2 large tomatoes diced
1-2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
4 cups peeled and diced winter squash or pumpkin
5 cups water
Heat the oil in a large soup pan and add onion, celery, garlic, ginger and hot pepper. Saute for 5 minutes or so. Add tomatoes and cook for 2-3 minutes. Stir in the seasoning and cook over low heat briefly while stirring. Add pumpkin and water and bring to a slow boil. Cook for 35-40 minutes until pumpkin begins to fall apart into the soup. Mash some to help pumpkin fall apart or put into a blender if you want it very pureed. Check seasonings. Serve.
This is also good with some chopped up kale or other greens in the soup.