Friday, November 11, 2011

Roasted Pumpkin Soup with Roasted Pumpkin Seeds

Ever since we got a pumpkin in our CSA box, pumpkin soup has been on our menu. I had a plan to roast the pumpkin and the seeds and then to make a simple, pureed soup, flavored with curry powder and Greek yogurt. I wanted to add the roasted pumpkin seeds for some crunch. I followed my simple plan, and it worked quite well.



Roasted Pumpkin Soup with Roasted Pumpkin Seeds

Ingredients
  • 1 sugar pie pumpkin
  • Vegetable stock
  • Salt & pepper to taste
  • Curry powder to taste
  • Greek yogurt
What to Do
  • Preheat oven to 375 degrees.
  • Cut pumpkin in half, take out the seeds, wash and dry them.
  • Cut each pumpkin half into small pieces and coat them with olive oil, salt, and pepper.
  • Coat pumpkin seeds with olive oil, salt, pepper, & curry powder and set aside.
  • Put pumpkin pieces onto a cookie sheet and bake for 30 minutes.
  • Turn pumpkin pieces over and add seeds to the cookie sheet.
  • Bake for an additional 20 to 25 minutes, until pumpkin pieces are soft and seeds are browned.
  • Puree pumpkin with several cups of vegetable stock in a food processor. Add liquid until the soup is just a bit “soupier” than desired, as the yogurt will thicken it.
  • Season the soup with salt, pepper, and curry powder (a little curry powder goes a long way).
  • Stir in a few tablespoons of Greek yogurt.


Questions: Do you like pumpkin? Or are you “over” it already this season? If not, what’s your favorite way to eat it?
 
Be well,
Andrea

21 comments:

  1. Hi Andrea, this recipe looks PERFECT!!! Love pumpkin soup, and the texture that the roasted seeds add. Have a wonderful Friday.

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  2. I love pumpkin, but I've never cooked with it in it's true form before. This recipe makes it look a lot less daunting than I thought!

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  3. I am never "over" pumpkin...this looks delicious! I don't know why but i would assume you remove the pumpkin skin, but I like added fiber :)

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  4. @Roz: The toasted seeds were a nice addition.
    @Krista: Honestly, I would have not picked up a pumpkin to make soup had it not shown up in our CSA box... But it was really easy, and I'm glad I was "forced" to get outside my comfort zone a bit... ;)
    @Nicole: I was debating whether or not to remove the skin. But then I remembered that my delicata squash fries were great with the skin on, so I assumed this would work, especially since I pureed the soup. And it did work out very well. Plus, I figured there are probably quite a few nutrients (and as you mentioned, fiber)in the skin...

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  5. Hi Andrea! Well, you always make squash-y things seem much easier to cook than I imagine. That is great that you used the skin/shell. The skins and peels of fruits and veggies are supposed to have the most antioxidants. Neat that you put the toasted seeds on the top. I never thought of that.

    :-) Marion

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  6. This sounds wonderful!! I love adding gree yogurt to my soups, especially pumpkin or other squash soups. I am not yet over pumpkin. In fact, I doubt I will ever be! I keep buying more :) I will be sad when it's gone. But when it is gone, I will substitute sweet potatoes!

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  7. Hi Andrea - love your name on your cup! I love everything pumpkin - but I've never made that soup before - great job!

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  8. I've always been hesitant to use pumpkin from an actual pumpkin, thinking it would be too time consuming, messy, etc., but thank you for showing me it's not so bad! The soup looks great! I am not over pumpkin yet in savory dishes, but am pretty tired of sweet pumpkin flavors.

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  9. @affectionforfitness: Yes, I remembered from your fruits & veggies series that the skin has many nutrients!
    @Gina: I love sweet potatoes, too!
    @Jenn: Thanks! The cup is one of my favorites! :)
    @Candy: Yes, it was actually easier and quicker than I would have thought!

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  10. I can never get sick of pumpkin! Love the pumpkin seeds on top too. :D

    Enjoy your Saturday night!

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  11. I have to admit that I have never roasted my own pumpkin! I make all other kinds of squash though.

    I don't get tired of pumpkin. I use it in so many things!

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  12. Yum yum! Pumpkin is such a yummy, healthy fat! I've never tried making the soup, I'll have to give it a go next year!

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  13. @Biz: Yes, the seeds made it especially good.
    @Tami: This was the first time I roasted a pumpkin, too. Like you, I had made all types of other squash many times.
    @Deborah: Yes, it's yummy and easy to make.

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  14. Love how simple this recipe is, and looks delicious too. Definitely not over pumpkin yet :-)

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  15. I LOVE pumpkin. Actually everything made with pumpkin. It's hard to pick one, but pumpkin soup is right up there at the top along with roasted pumpkin/winter squash. I like your addition of curry and greek yogurt here, which I will definitely try.

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  16. I am still loving it!!
    This soup looks fantastic. I have been only using canned pumpkin so I haven't gotten a chance to roast the seeds. :(

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  17. Simple and delicious, looks about perfect for me. I am imagining this with a nice chewy, crusty bread.

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  18. This looks great. Love the photos too. I like pumpkin but use butternut squash more (easier to cut/handle).

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  19. ok
    so
    we tried this.
    it was NOTNOTNOT as pretty but the child and husband SNARFED AND LOVED!!!

    Miz.

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  20. @EA: Yes, super simple recipe, which I love! :)
    @Hyosun: We enjoyed the yogurt and the curry a lot.
    @Kristen: The roasted seeds are my favorite part of pumpkins! :)
    @OysterCulture: Yes, some crusty bread would be great with it!
    @Lauren: I definitely use other squash A LOT more than pumpkin!
    @MizFit: Glad the husband and child liked it! :)

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  21. I really like pumpkin but I don't love it. We've been too busy this fall to enjoy it. Pumpkins overwhelm me b/c they take so much time to cut. Your soup looks delicious though! Love the seed idea!

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