Spicy Pumpkin Soup

winter squash and pumpkins

from Terryani

November brings the end to much of the growing season (esp. with the cold freeze we just had!) but one thing it doesn’t bring the end to is pumpkins! If you’re like I was a few years ago, your primary experience of eating pumpkin is probably that of the classic pumpkin pie, but there are literally hundreds of tasty ways to cook and eat pumpkin. Here’s one of my favorites:

Yield

6 servings

Time

30 minutes

Ingredients

  • 1½ pounds pumpkin (weighed before trimming)
  • 1 leek, washed, trimmed, and sliced into rings (I’ve been known to use onion or garlic instead)
  • 2 potatoes, peeled and diced
  • 2-4 Jerusalem artichokes (optional, but incredibly tasty in this recipe!)
  • 2 T olive oil
  • 1 Q vegetable stock
  • ½ t salt
  • 1 t pepper
  • ½ – 1 t cayenne pepper (or chop up any of your favorite spicy peppers)
  • 1 T lemon juice

Directions

Cut the top off the pumpkin, scoop out the seeds and strings, peel the shell, and dice the flesh.

Sauté the pumpkin, leek, Jerusalem artichokes and potatoes in olive oil for 5 minutes, stirring frequently.

Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft.

Purée the soup and add spices and lemon juice. Ladle into bowls.

This recipe also works well with other types of winter squash. Try it both with and without the Jerusalem artichokes and taste the difference! If you’re a dairy lover, top with sour cream or crème fraîche before serving.

winter squash and pumpkins
Spicy Pumpkin Soup
Print Recipe
Servings Prep Time
6 15 min
Cook Time
15 min
Servings Prep Time
6 15 min
Cook Time
15 min
winter squash and pumpkins
Spicy Pumpkin Soup
Print Recipe
Servings Prep Time
6 15 min
Cook Time
15 min
Servings Prep Time
6 15 min
Cook Time
15 min
Ingredients
Servings:
Instructions
  1. Cut the top off the pumpkin, scoop out the seeds and strings, peel the shell, and dice the flesh.
  2. Sauté the pumpkin, leek, Jerusalem artichokes and potatoes in olive oil for 5 minutes, stirring frequently.
  3. Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft.
  4. Purée the soup and add spices and lemon juice. Ladle into bowls.
Recipe Notes

This recipe also works well with other types of winter squash. Try it both with and without the Jerusalem artichokes and taste the difference! If you’re a dairy lover, top with sour cream or crème fraîche before serving.

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