Pumpkin Soup
Pumpkins are the epitome of fall, and they’re favorite holidays, Halloween and Thanksgiving. Scary faces and pumpkin pies are not the only things that they’re good at, though. Like a good firefighter great at advancing a hose, don’t forget that they can force a door, stick an IV, or clean the bay floor. Pumpkins are so much more than sweet; they can be savory and comforting.
Now I admit that soup sounds as exciting as, well, cleaning the bay floor. But rest easy, friends, this is not your average vegetable soup. The infusion of Chinese Five Spice (cinnamon, anise, cloves, ginger, and Szechuan pepper), coconut cream, and apple cider vinegar ensures a savory comfort food versus pumpkin pie in a bowl. Enjoy making it early between incidents and warm it up when ready for dinner; it doesn’t get easier than that. Served as a side (think Thanksgiving dinner folks!) or as a pairing with sandwiches for a meal, enjoy this quick and healthy soup to help warm up the crew on a cold fall day.
A few after-the-fire critiques: ensure that you get pumpkin puree and NOT pumpkin pie filling. Feel free to roast pumpkins instead of canned pumpkins if afforded the time, and you want to entertain your rookies (or spouse/kids) with separating seeds from the gourd. As the pumpkin is from the can (or in my case, box), the extra step of reducing on the stovetop is worth the effort. Making it early helps the soup come together throughout the day, and it’s even better the next shift. Indulge!
Serves 4
Fuel
Pumpkin Puree (32 ounces)
Veggie Stock (32 ounces)
Carrot (1 cup shredded)
Coconut Cream (½ cup)
Onion (Chopped)
Garlic (clove, minced)
Butter (2 Tbs.)
Chinese Five Spice (1 tsp.)
Apple Cider Vinegar (1 ½ Tbsp.)
Honey (1 Tbsp.)
Pepper and Salt
Optional
Sour Cream or Crema
Chives (minced)
Hot Sauce
Tools
Dutch Oven
Blender (Immersion if available)
Tactics
Place Dutch oven over medium-high heat. Add butter and allow it to slightly brown, about 2-3 minutes. Add onion, carrots, and Chinese Five Spice and cook until onions are translucent (about 5-8 minutes). Lower heat to medium and add pumpkin and cook to reduce water content (about 10 minutes). You’ll need to stir on occasion, so don’t go anywhere, as you’re looking to slightly reduce (remember, we’re reducing moisture and strengthening flavor) and deepen the pumpkin color. Add stock, then bring to a boil. Reduce heat to medium-low and return soup to a simmer. Add cream and allow it to simmer for 5 minutes. Reduce to low and allow the flavors to meld together for a minimum of 20 minutes. Carefully transfer the soup to a blender (it’s hot, so take care or use an immersion blender if on hand; they’re awesome) and blend till a smooth consistency. Pepper and salt to taste. Consider serving with sour cream or Crema, chives, and drops of hot sauce on top. Enjoy.