Chef Kate’s Pumpkin ‘Pie’ Harvest Soup with Pumpkin Seeds

Chef Kate’s Pumpkin ‘Pie’ Harvest Soup with Pumpkin Seeds

There are always rave reviews about this delicious, colourful soup! It was inspired by Miranda’s grandfather, ‘Pa’ Kerr. When I was staying with her parents, John and Therese, Pa brought us a lot—I mean a lot—of pumpkins he had grown himself in Gunnedah. It is the perfect thing to have on cool winter evenings to warm you up from the inside.

SERVES 4–6

For a fun and festive twist, serve the soup in a medium size pumpkin or a few individual small pumpkins. Carefully cut the top off the pumpkin (reserve top for serving) and scoop out the seeds and pulp. Set the pumpkin aside or refrigerate until needed.

PREP TIME 10 minutes (longer if cooking pumpkin)

COOKING TIME 5 minutes (for reheating soup)

You can steam, boil, or roast the pumpkin. Roasting the pumpkin takes the longest; approx. 35–45 minutes. It’s worth the extra time because it caramelises and brings out the flavours of the pumpkin. You can roast the pumpkin seeds or leave them raw if you like when serving the soup.

NOTE Always be careful when blending hot ingredients. If you are cooking the pumpkin yourself, allow it to cool for at least 10 minutes before blending.

TIP When I cook pumpkin I usually make extra and freeze it in ½ cup and 1 cup portions for using in soups, pancakes, and desserts.

Ingredients

    • 1½ cups cooked pumpkin or squash
    • 1½ cups vegetable stock or water (or water from cooking the pumpkin)
    • 1 cup coconut milk (or milk of choice)
    • 1 tsp cinnamon (to taste)
    • 3–4 tbsp honey, coconut syrup, or maple syrup (to taste)
    • Raw or roasted pumpkin seeds (for serving)
    • ½ cup coconut milk (for serving—optional)
    • Fresh thyme, cilantro (coriander) or parsley (for serving)

Method

1. Combine all ingredients in a food processor fitted with the chopping blade. You may need to process the soup mixture in 2 batches depending on the size of your machine. You can also make the soup in the blender, but be sure to blend in 2 batches and add a little more coconut milk or water if needed while blending.

2. Check for seasoning and add more salt and sweetness if desired. Gently reheat and serve the soup, or it can be refrigerated to reheat later.

3. Serve with a few raw or toasted pumpkin seeds, a little swirl of coconut milk, and a sprig of fresh thyme, cilantro (coriander), or parsley. The soup will keep for 4 days refrigerated and up to 1 month in the freezer.

Sending ‘The Flavour of Joy’
Chef Kate
www.theflavourofjoy.com

Chef Kate has also launched her new cookbook, The Flavour of Joy. Containing stories to inspire, amuse and uplift as well as delicious, healthy recipes you’ll love. Kate uses local, organics and sustainable ingredients in her tasty and nutritious recipes. Also including superfoods and medicinal herbs in her dishes to create healthy food nourishing for the body, mind, and spirit. You can purchase the new book from www.theflavourofjoy.com.

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2 Comments

2 thoughts on “Chef Kate’s Pumpkin ‘Pie’ Harvest Soup with Pumpkin Seeds

  1. Joana

    Yum!

    I’m a huge fan of pumpkin pie, so i’ll definitely try out this recipe. I see you posted it right before Halloween, such great timing!

    Out of interest, when you say it serves 4-6, how large a bowl of soup are we talking about per serve?

    Reply

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