Prep 10 mins
Cook 30 mins
This is a recipe I came up with about a decade ago as a way to use up the leftover cans of pumpkin sitting in my cupboard. The first time I served it was at a Thanksgiving dinner I was having and it was a huge hit! It is now a staple at Thanksgiving and throughout the Fall and Winter season. I also now use fresh pumpkins or winter squash from my own garden which I roast in the oven first.
- 2 tablespoons butter or 2 tablespoons margarine
- 1 yellow sweet onion, chopped fine
- 2 celery ribs, chopped fine
- 1 cup grated raw carrot
- 2 minced garlic cloves
- 1 (30 ounce) can pumpkin puree
- 2 quarts chicken stock (I usually mix) or 2 quarts beef stock (I usually mix) or 2 quarts vegetable stock (I usually mix)
- 2 teaspoons curry powder
- 1 teaspoon cinnamon
- salt and pepper
- sour cream (to garnish) or salted cashew pieces (to garnish)
- Saute onions, celery and carrot in a pan with butter or margarine on low heat until very tender and slightly caramelized.
- Remove from heat and add minced garlic and spices (cinnamon and curry).
- Add vegetable and spice mixture to food processor and puree until same consistency as pumpkin, you may want to add some of the pumpkin to help with the blending process.
- Combine pumpkin and vegetable puree in a large stock or soup pot, add the chicken stock, stir with wire whisk to combine and heat on low to medium heat until bubbling. (10-20 minutes).
- Salt and Pepper to taste, garnish with sour cream and/or cashews.
- (Hint, for smooth, velvety texture you can strain through a sieve before serving).
- Use vegetable stock and margarine to keep vegetarian.