A blog about my interests, which include crazy quilting and various and assorted other artsy pursuits and sometimes known to contain mumblings of a random nature.

Monday, October 28, 2013

Pumpkin soup?

Remember those pumpkins I showed you the other day?  Well, this is what the resident cook (DH) did with some of them.  First he put them in the oven, whole, and roasted them for awhile.  It's SO much easier to remove the skins after they've been baked!

After he finished peeling and seeding them, he used some to make this...

And, for those who might be interested, here's the recipe he used...


3 lb. pumpkin, peeled, seeded & cubed
2. c. fennel, sliced
1 T. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp. each of coriander, cumin & paprika
1/4 tsp. turmeric
1/2 tsp. cayenne pepper
1 1/2 c. vegetable stock
1-2 c. apple juice or cider
s&p to taste

Saute onion in oil until soft.  Add garlic and saute for another minute or two.  Add spices and continue to saute for another minute.  Add pumpkin, fennel, vegetable stock, and 1 c. of the apple juice.  Add the bay leaf.  Bring to boil, cover and simmer 25 minutes or til pumpkin is tender.  Remove bay leaf.  Puree pumpkin mixture and return to saucepan.  Add s&p to taste.  If soup is too thick, thin with more apple juice.

Very little done on the stitching front....


Boud said...

I made squash and corn soup this week, and I too precook the squash or pumpkin, this time by steaming, to make it possible even to cut into it. Winter squash is like sawing into concrete. But it makes a great soup. Maybe if the squirrels desist, I'll get some pumpkin, too.

I use onions, garlic, turmeric, big dash of Worcestershire sauce, kosher salt, water from steaming the squash. Aside from that it's just like your soup!! People who have not had fennel may need to know that it has a licorice flavor (and effect, too, just so's you know).

Have you made bread from Jacques Pepin's very easy recipe? I make bread all the time, haven't bought it in years, and it's so good with homemade soup. Just sayin'

Tami @ Lemon Tree Tales said...

Hmm, sounds like an interesting soup recipe. I'd have to find out if my husband likes fennel before I tried it. I totally forgot he hates cilantro and made a chicken/avocado soup that required freshly cut cilantro before pouring in the hot broth. Oops!

Anne Marie - Toronto said...

Both the soup and the stitching look absolutely yummy!

Suztats said...

Your DH is the resident cook?! Colour me green!
I like to use squash for soup......

Mosaic Magpie said...

I love soups!!! We make a similar version with ground sausage and kielbasa added....yummmmooooo!

Yvonne said...

Ooooo, thanks for the recipe. I have a few pumpkins just waiting.

BumbleVee said...

I made a great carrot squash soup the other day.... with a bit of curry spice added... mmmm.... Butternut squash..I love it... so sweet and tasty..

Beedeebabee said...

This sounds delish, and that bit of stitching is very pretty! xo

Renee said...

Peeling the pumpkin has always been such a chore! I will have to try cooking it first this year. I absolutely adore all things pumpkin. Your soup sounds fabulous.