The pumpkins and winter squash are overflowing at the grocery store and more varieties seem to be popping up these days. These I bought at Trader Joe’s and I wish I had written down the name of the pumpkin…Anyone know!? The little ones are called Honeynut.
On these crisp fall days, it feels so nice to heat up a bowl of goodness.
This warming Classic Fall Soup came together in a flash after roasting the pumpkin the day before. It was cool to handle the next day and everything simply got blended together with an emersion blender after a good boil.
The color will vary depending on the variety you choose. It really looks lovely and would make a beautiful dish for any dinner guests or holiday gathering. The heat of the fresh ginger really pops so don’t skimp and use powdered.
What goes in:
- 3-4 cups pumpkin or squash, roasted
- 2.5 cups chicken or veggie broth
- 2/3 cup coconut cream
- 1 Tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- sea salt and freshly ground black pepper to taste
- sprouted pumpkin seeds for topping – optional
To prepare:
Combine all ingredients in a heavy pan and heat through to boiling.
Remove from heat and use an immersion blender to cream the soup. (this is the one we recommend)
Roasting hard-to-cut winter squash:
How do you roast winter squash? For hard-to-cut varieties, I take the easy way when to roast. I pierce the tough skin with a knife (on the top and bottom) a few times to give it a spot to let out the steam as it roasts and then put the whole thing into the oven to bake. I set my oven to 400 degrees and roast between 30-60 minutes depending on the size. It’s done when a knife easily slips through the skin and flesh. In the picture, I left the pumpkin whole as I outline here but I did peel and cut the Honynut because I wanted to toss them with spices – I used smoked paprika and cumin plus a little shake of cinnamon – a very flavorful combination.
