Gay Cook’s Roasted Pumpkin Ginger Soup

GayThe markets are filled with the Pie or Sugar pumpkins these days. They are small with a thick wall of pulp compared to the tall thin jack-o’-lantern pumpkins grown for Halloween. Those are bland and watery tasting. Pie pumpkins are available pureed in cans but you can’t compare their delicious flavour when a fresh pie pumpkin is baked then pureed. In this soup recipe I baked the sugar or pie pumpkin and included a fresh ginger root for a special flavour. roasted-pumpkin-soup

Serves 5 – 6

  • 1 pie or sugar pumpkin from 3 or 5 lbs  (11Ž2 to 21Ž2 kg)
  • 21Ž2 – 3-inch (6-7cm) piece of fresh ginger, peeled
  • 3 tbsp (45 ml) melted butter or oil
  • 2 tbsp (30 ml) cumin seeds or powder
  • 4 to 5 cups (1 L plus 250 ml) water, chicken or vegetable stock
  • 1/4 cup (60 ml) maple syrup and salt to taste
  • 3 or 4 tbsp (45 or 60 ml) pumpkin seeds to be toasted
  1. Preheat oven to 400°F (200°C). Halve the pumpkin. Use spoon to remove the seeds and pulp. Wash the seeds under running water to remove the pulp; spread seeds on a bake sheet. Cut squash in half then half again to have 4 pieces; place on bake sheet with the ginger. Brush melted butter or oil on squash. Sprinkle on cumin seeds or powder. Bake about 45 – 60 minutes or until pumpkin is tender when pierced with the tip of a sharp knife.  Let pumpkin cool several minutes then pull away the skin from the pumpkin pieces.
  2. Place pumpkin in food processor and puree until the pumpkin is smooth. Grate the ginger into the pumpkin along with the butter.
  3. Place mixture in saucepan with the stock or water whisking to combine. Bring to a simmer. If soup is too thick, add more stock or water. Season to taste with maple syrup and salt.
  4. To roast the washed seeds, place on a bake sheet with edges. Sprinkle on 1 tbsp (15 ml) vegetable oil and toss to coat seeds. Place in the oven and allow seeds to roast about 25 to 35 minutes to become crisp and golden.
  5. Serve hot soup in bowls, sprinkle on the toasted seeds as garnish.

To Readers: if you have any questions about this recipe or anything else related to food, please feel free to email me: gay@gaycook.com <https://gay@gaycook.com> .