This is a tradition at our house for Halloween, Thanksgiving, and fall- when fresh pumpkins are available. It’s easy, healthy, and yummy. The hardest part is peeling the pumpkin! If you use pie pumpkins, that makes it much easier. The pumpkins pictured are from Uruguay and are called zappallos.
4 cups fresh pumpkin, peeled and cubed
1/3 cup celery, chopped fine
2 sliced leeks or ½ cup onion, chopped fine
(If you choose leeks, wash thoroughly, divide, and cut up only the white and the lightest green part of the leek.)
½ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon pepper
4 cups chicken stock
2 tablespoons olive oil
½ cup half and half
2 cloves crushed garlic
- Place pumpkin and chicken stock in a soup pot and heat until boiling over high heat.
- Reduce heat to a simmer and add seasonings and garlic; cover and cook for about 30 minutes. Check pumpkin to see if it’s tender. Remove from heat.
- Use a hand stick-blender or potato masher and puree pumpkin right in the pot. (Be careful; it’s hot!) (You can transfer batches to a blender or food processor to puree, but that’s so messy! If you choose this method, always transfer in batches that you can handle safely.) Set aside.
- In a skillet, sauté leeks or onions and celery in olive oil until tender – about 8 minutes. Add to pumpkin mixture and return all to heat and simmer for about 10 minutes.
- Spoon into serving bowls and swirl a tablespoon or so of the half and half on top before serving or chop some green onions and chives on top.
Photos of zaapallos ©2015 BigCoffeeCup.com; Beso del Sol Photography