I know I sound childish and not at all like a sophisticated foodie when I say, “I hate pumpkin”. Maybe hate is too strong a word, but I have a strong dislike for it. Whenever we get roast dinner takeaways (best hangover food) I transfer my pumpkin pieces onto The Koala’s plate. The Koala loves pumpkin so he accepts it happily.
I say pumpkin, you say squash
Before I go further, I should mention that here in New Zealand, we call all things in the squash and pumpkin family simply, “pumpkin”. So when I say, “I hate pumpkin“, elsewhere, I would say, “I hate squash“.
Anyway, I know it’s good for you and when it’s in season, it’s everywhere. Since The Koala loves pumpkin and pumpkin soup, and since pumpkins keep appearing in our Foodbox, I’ve been experimenting with pumpkin soup recipes.
This recipe is for the pumpkin haters among us.
I’ve used garam masala and cinnamon, feel free to also try turmeric and ground coriander. Spices make pumpkin palatable. A little cream doesn’t hurt either.
I was recently invited to try a vanilla extract by a company called Queen. A single origin fair trade vanilla from Madagascar, their notes suggest a rich and woody profile with rum notes. Vanilla is traditionally used in baking and desserts but I thought this a well spiced pumpkin soup would work quite well. I’d love to try more savoury recipes using vanilla.
Pumpkin Soup for Pumpkin Haters
Serves 4 for dinner or 6 as starter
- 1 onion, diced
- 1 tablespoon oil
- 1 pumpkin, deseeded, peeled and chopped (about 2kg / 4lb)
- 2 tablespoons garam masala
- 1 teaspoon cinnamon
- 4 cups vegetable stock
- 1-2 tablespoons vanilla extract
- 1/2 cup heavy cream (or milk)
- Roti to serve
- In a large pot such as a dutch oven, fry onions on medium heat with a little oil, add the pumpkin and spices and fry for 10 minutes, stirring occasionally.
- Add stock and enough water to *just* cover the pumpkin. Cover with lid and simmer for 30 minutes.
- Add vanilla and whiz through with an immersion blender. Taste and adjust seasoning as required.
- Stir in a little cream or milk as desired (skip this for vegan).
- Serve with roti.
This post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things.