Vegetable Facts

Pumpkin Soup

10 minutes
30 to 35 minutes

Serves 16

  • 4 tbsp (60 mL) salted butter
  • 8-12 cups (2-3 L) Pumpkin of your choice, peeled, and cubed.
  • 2 medium onions, chopped fine
  • 16 oz (500 mL) celery, chopped fine
  • 2 cloves fresh garlic minced
  • 1 tbsp (15 mL) fresh ginger root minced
  • 4-5 large carrots, peeled and grated
  • 1 celery root, grated
  • 1/2 cup (125 mL) sherry or port wine
  • 1 tsp (5 mL) Sel Durand (salt)
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2.5 mL) cayenne pepper or to taste
  • 1/2 tsp (2.5 mL) turmeric
  • 16 cups (4 L) Vegetable or chicken stock
  • 1/2 cup (60 mL) parsley chopped for garnish
  • Salt and pepper to taste

In a large soup pot, saute onions with the butter until they are translucent and then add grated carrot, ginger, garlic, and grated celery root. Cook until vegetables soften somewhat, add sherry and spices. Add stock and then all the pumpkin. Cook covered at a simmer boil, stirring frequently as pumpkin sticks, for about an hour. For best results let the soup stand, refrigerated overnight. Reheat, and then use a hand held blender to puree the soup. Serve with a dollop of fresh cream or yoghurt. Garnish with parsley. Looks dazzling when served in a pumpkin tureen.

Courtesy of Tom Reid, The Nickel Chef