Natali's Pumpkin Soup Recipe
This week on our live show, Natali promised to share her recipe for pumpkin soup. This is because she is very against wasting pumpkins for Halloween entertainment. Carve the Jack O'Lantern, sure, but eat the pumpkin after! Mother Earth gave water and nutrients to grow this squash. We hope you enjoy it!
- Pumpkin (fresh or canned)
- 3-5 carrots
- 2 onions
- 3-5 garlic cloves
- Olive oil
- Soup stock
- 1 pound red lentils
- Preferred herbs: ground cumin and fresh sage
Step 1: Cut pumpkin into chunks that fit on your baking sheet and scoop out seeds.
Step 2: “Paint” the pumpkin with the oil of your choice. My 5-year-old does this step with a kitchen brush, which is why we call it “painting the pumpkins.” Simply coat them with some oil so that they roast nicely in your oven. My preference is olive oil.
Step 3: Roast pumpkin pieces at 300 degrees F for approximately one hour or until you can poke them easily with a fork.
Step 4: Let the pumpkin cool so that you can touch it and then scrape the roasted flesh off of the skin with a spoon.
Note: You can purée the pumpkin in the blender with a little water and keep the pumpkin to use for pies, muffins, pancakes, etc. It keeps in the refrigerator for about a week in an air-tight container or in the freezer for longer. If you want to make the soup, carry on.
🥣 Soup time! Note: If you did not roast your own pumpkin, you can still start here with boxed or canned pumpkin.
Step 1: Chop the following vegetables: 2 onions, 4-5 carrots, 3-4 cloves of garlic. There are no points for nice knife work in this soup because it will all get puréed so cut as sloppy as you want today.
Step 2: Sweat the vegetables in a soup pot with 2-4 tablespoons of olive oil, butter, or fat of your choice as well as salt, pepper to taste and 1-2 tablespoons of cumin. This takes approximately 3-5 minutes on medium heat.
Step 3: Add soup stock and bring the soup to a low boil. My preference is chicken stock but any stock will do.
Step 4: When the soup is boiling, add lentils. In a large Dutch oven, I use about 2 cups. Cover pot with the lid askew so some air can escape and the soup won’t overheat. The lentils will boil in about 20 minutes.
Step 5: Add your pumpkin to the soup and let the flavors cook together for about 5-10 minutes.
Step 6: This is the secret ingredient and I learned it from Food Wishes. He’s brilliant! In a separate small pan, melt 2 tablespoons of butter until it is slightly browned. Add 4-5 leaves of fresh sage and let them sizzle for about 2-3 minutes. This gives off an amazing aroma and makes your soup taste like fall! Now add that entire thing to your soup pot.
Step 7: Purée the soup with an immersion blender or regular blender. Adjust seasoning as needed and serve!
Step 8: Enjoy!