Friday, 25 October 2013

Autumn Pumpkin Recipe Series I {Pumpkin Apple Sage Soup aka. Thanksgiving Soup}

Finally, I am sitting down to write the first of a series of blog posts about that wonderful fall ingredient: PUMPKIN! 

I made all of these recipes using two medium sized Pie Pumpkins from a local Ottawa grower. To start off all of these recipes, the pumpkins were cut in half, the seeds and pumpkin insides (guts, really) were taken out, and they were then smothered in olive oil. One pumpkin (two halves) were covered in salt and pepper for the savory recipes and the other pumpkin was brushed with some local maple syrup. I roasted them in an oven preheated to 375ºF, for about 60 minutes. Once roasted until the flesh was golden and soft, I scooped out the pumpkin and transferred it into tupperware containers for future use. The seeds were separated from the pumpkin insides, washed, dried and also stored in an airtight container. Finally, the rest of the pumpkin insides I stored in a ziploc bag for a special treat for a certain four-legged friend (stay tuned for that recipe coming up). When embarking on this little pumpkin recipe binge, I decided I wanted to use the entire pumpkin; and I almost did. The only thing I ended up discarding was the skin.

For the first recipe of the series, lets talk soup! I love squash soup and I figured, hey! pumpkin is like squash, so let's whip up a nice, hearty, soul-warming soup! And I did! This recipe might just be one of the best soups, I have ever made. It tastes like a whole Thanksgiving dinner in one bite. Definitely the perfect lunch or light dinner, now that the days are getting colder and heading in to winter.

Pumpkin Apple Sage Soup aka. Thanksgiving Soup




2 1/2 cups roasted pumpkin
2 medium apples, chopped
2 medium onions, chopped
3 cloves garlic, minced
2 large carrots, chopped
5 sage leaves, bruised (with the back of a knife)
4 cups of vegetable stock
1/2 cup of apple cider
1 teaspoon dried savoury
1 teaspoon dried, ground fennel seed
1/2 teaspoon celery salt
Salt & Pepper to taste
Extra virgin olive oil


In a large pot, over medium heat add some olive oil and add the onions, apples, carrots and garlic. Cook until soft. Add the sage leaves, the savoury, fennel seed, celery salt and stir the mixture. Add in the roasted pumpkin, mix well with the onion, apple and spice mixture. Add the vegetable stock and the apple cider. Stir and cook the mixture for about 20 minutes over a medium heat.

Once simmered, turn off the heat and let cool down slightly. You can use a standard blender or an immersion blender to purée the soup until it is nice and smooth. Put back in the pot and taste for seasoning. Add salt and pepper to taste, if needed.

Serve this soup with some pumpkin seeds on top (recipe to come), some bacon, or top with some chopped sage. This soup is ideal with some warm, crusty bread and butter on the side.

This recipe makes two large mason jars of soup - also great way to store it in the fridge and take to work!


-Tina (Turnip)

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