The 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.
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
- 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.
- Place pumpkin in food processor and puree until the pumpkin is smooth. Grate the ginger into the pumpkin along with the butter.
- 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.
- 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.
- Serve hot soup in bowls, sprinkle on the toasted seeds as garnish.