To serve pumpkin soup in individual sized pumpkins is such a novel idea!
When my children were little I would make it special on Hallowe’en night. I and they had hoped it would become a tradition. Some Hallowe’ens (depending on the day of the week it fell) I was just unable to make the soup plus carve the Jack o’ lantern as well as the small pumpkins before the onslaught of trick-or-treaters arrived as well as helping them to get in to costumes and if time permitted, for me to get in to costume as well!
Other Hallowe’ens it was slower paced and we got to enjoy our soup in a pumpkin. It’s nice to be able to get something healthy in their bellies before indulging in the sweet treats they will work so hard for. You could even have it after trick-or-treating to warm up. In my part of the world it’s often cold and may even rain on Hallowe’en night so this soup is a nice comfort afterward.
I know I’ve been referring to Hallowe’en and many reading may not even celebrate. You don’t have to exclude this soup from your diet because of the connection I’ve made to the holiday. It can certainly be enjoyed throughout the fall months and into the winter as I’ve mentioned before that squashes and gourds last for quite a few months in cold storage.
The soup is easy enough to make and takes such little time. I’ve simplified this recipe by using canned raw pureed pumpkin. Of course you could roast the small pumpkins and puree it if desired as well. I explain more about the benefits of squash and how to roast it in this post.
The addition of fresh ginger and turmeric boost the health benefits in this soup with their anti-oxidant, anti-inflammatory and anti-cancer properties not to mention the high beta-carotene and vitamin A that pumpkin possesses to help our eyesight and skin in the darker days of the fall and winter months.
To serve in a pumpkin: cut the top off and gut the pumpkin. What I mean by this is remove the seeds and scrape the long slimy strands of pumpkin that the seeds are held in. I like to remove most of it with my hands then clean it up with a spoon.
Be sure to save those pumpkin seeds for roasting! they’re such a nutrient packed little morsel. Also save some of the stringy bits. You can blend it, and use it as a face mask. If it hasn’t been handled by your hands too much you could put it in a jar in the fridge for up to a week. After using the pumpkin as a bowl, wash it and roast it in a 400°F oven for about 20-30 minutes or until soft, cut in to chunks and freeze for later use in another soup or in smoothies.
Besides eating this soup for the nostalgia or the health benefits you could just eat it because it taste good! I hope you give it a try and love it as much as my family does! Maybe it will become part of your family tradition?
Curried Coconut Pumpkin Soup
- 2 onions, diced
- 2 celery stalks, chopped fine
- 1 tbsp coconut oil
- 2 large garlic cloves, minced
- 1 tbsp grated ginger
- 1 tsp grated turmeric
- 1 tbsp curry powder
- 1 tsp all spice
- 1 pinch red pepper flakes
- 1 can pumpkin purée
- 4 cups water or broth
- 1 can full fat coconut milk
- salt to taste
- Heat a large stock pot over medium heat, add the coconut oil, onions and celery cook 3 minutes or until soft.
- Add garlic, ginger, turmeric, curry powder,all spice and pepper flakes. Stir and cook for 2 minutes or until fragrant.
- Add pumpkin purée and water or broth, give it a stir then cover and simmer for 15 minutes.
- Turn off heat. Use an immersion blender to purée then add the coconut milk and salt if desired.
- Enjoy life in the pink!
- Serve in gutted pie pumpkins or your favourite soup bowl.
- Garnish with roasted pumpkin seeds and popcorn.