After Thanksgiving, I always have the left over pumpkin from my Stuffed Pumpkin, and it makes a great soup. I scoop out the inside, which is soft and flavorful from the vegetable stew that was baked inside, and puree it with some water.
Makes 16 cups
1 quart of leftover pumpkin pulp
(freeze any extra for another time)
10 cups water
4 Tbsp fresh minced ginger
3 tsp salt
1 can coconut milk
3 Tbsp maple syrup
1 tsp cinnamon
1 Tbsp Cardamom
1 tsp Curry Powder
- In a large stock pot, combine the pumpkin ginger and the water, and bring to a boil. Simmer for 10 minutes.
- Puree with an immersion blender, until smooth. Add the cinnamon, cardamom, maple syrup and coconut milk, and blend again, until smooth.
- Return to the stove and continue simmering. Add the salt and adjust for your taste.
- If a chunky soup is desired, you can add some of the leftover pumpkin stew to the soup!
Roasted Stuffed Pumpkin Soup
Author: Bhavani Jaroff
Ingredients
- 1 quart of leftover pumpkin pulp
- (freeze any extra for another time)
- 10 cups water
- 4 Tbsp fresh minced ginger
- 3 tsp salt
- 1 can coconut milk
- 3 Tbsp maple syrup
- 1 tsp cinnamon
- 1 Tbsp Cardamom
Instructions
- In a large stock pot, combine the pumpkin ginger and the water, and bring to a boil. Simmer for 10 minutes.
- Puree with an immersion blender, until smooth. Add the cinnamon, cardamom, maple syrup and coconut milk, and blend again, until smooth.
- Return to the stove and continue simmering. Add the salt and adjust for your taste.
- If a chunky soup is desired, you can add some of the leftover pumpkin stew to the soup!
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