Recipe: Easy Pumpkin Soup
I see it sitting there. On your counter.
It’s been there for a couple of weeks now, hasn’t it?
You keep looking at it every day wondering what the heck to do with it.
I know you just don’t know what to do with that miniature pumpkin you got in your veggie box.
—
Don’t fret! I’m here to save the day!
Last weekend I was thinking of what to have for lunch (yes I’m always thinking about food).
Should I buy a jar of soup from the coffee shop (something we do often enough in the winter months)?
Should I defrost the quinoa or rice from the freezer and fry it up with some veggies?
The truth is that by Saturday we’re at the tail end of the groceries because I shop on Sundays.
Then I saw it.
The pumpkin!
It’d been sitting there since last week’s veggie box delivery. I was going to roast it with quinoa last week for dinner but I never got around to it.
But I had another idea.
Soup!
But I needed something quick though. No time for roasting.
So I chopped it up and made a tasty, brothy, soup along with a few other meagre ingredients I had kicking around.
Anything can go into this soup really; it’s the perfect way to use up ingredients you have laying around in the fridge. Experiment to see where it takes you!
Here’s how I made this easy pumpkin soup…
Easy Pumpkin Soup
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 baking or sugar pumpkin peeled and chopped into 1-inch pieces
- 1 potato diced
- 1 rib of celery diced
- 1 big clove of garlic minced
- 1 tbsp Italian Seasoning (or half and half basil/oregano)
- 4 cups water or broth
- 1.5 tsp pink salt
Instructions
- Peel and prep all of your ingredients first (I find this easier than cutting as I go).
- Heat a large pot and add the extra virgin olive oil, celery, sweet potato, pumpkin, and potato. Cook for 5 mins.
- Add minced garlic and Italian Seasoning. Stir and cook for 1 more minute until you smell the garlic.
- Add water or broth.
- Salt to taste. I found 1.5 tsp worked well for me, but that it will depend on if you’re using water or broth.
- Cook on medium/low heat for about 20-25 mins until the veggies are tender.
- Enjoy with a big piece of sourdough bread! Yum!
Notes
There you go! Now there’s no wondering what to do with your little pumpkin. Of course, you could also try making pureed pumpkin out of it, and then the sky’s the limit for recipe ideas!
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