Red Kuri Pumpkin Soup
This soup came to be on a cold day after roaming about the farmers market. I have been obsessed with Gourds this winter and after baking our Jarrahdale pumpkin the other week I have been dying to try a creamy, “hit the spot” kind of soup ever since. After walking around the farmers market and picking all our fruits and vegetables I was inspired. Red Kuri Pumpkin (yes..that is the right spelling :)) in hand I went home having no clue how I was going to make this. But how could you go wrong mixing such fresh, vibrant, nutrient dense foods? It was a hit and has quickly become one of our favorite staples in the winter months. I hope you enjoy it as much as we have!
- 1 large Red Kuri Pumpkin
- 2 Carrots
- 3 Stocks of Celery
- 1 Onion
- 5 Cloves of garlic minced (or crushed with a garlic press)
- 1 Ginger finger – 1 inch by 1/2 inch
- 1 Turmeric finger
- 10 + Crimini mushrooms
- 1 Large red or orange bell pepper (or 6-7 sweet peppers)
- Loose spinach
- Water ~ 10 cups
Pre-heat oven to 375
Cut 2 steam holes in pumpkin. Place on a baking sheet and place in oven to cook for 45 minutes to one hour.
While pumpkin is cooking, chop onion and pepper into small/medium chunks, cut carrots and celery on the bias, slice mushrooms, mince garlic or set aside if using a press, slice ginger into long thin slices and grate turmeric.
Once pumpkin has been in the oven for 20 minutes put onion in a stock pot for soup and cover bottom of pan with water. Turn heat to high and reduce down to medium once water boils. Cook for about 5 minutes stirring and adding water as needed to keep from burning. Add in garlic and cook for an additional 3 minutes continuing to add water as needed.
Add in carrots with 1-2 cups of water (enough to almost cover all items in the pot). Cover and let look 5-8 minutes until carrots soften a bit.
Add in Celery, ginger, turmeric, and bell pepper along with 2-3 cups of water or enough to almost cover the vegetables. Cover, stirring occasionally and let cook on medium low heat for about 25 minutes until vegetables are soft.
When pumpkin is done cooking, remove from oven, cut in half and remove seeds. Scoop the meat of the pumpkin (about 1/3 to 1/2 pumpkin at a time) into a food processor with the S blade attached and puree. You might have to occasionally stop and mix in the sides. Continue adding in pumpkin until everything is well mixed and appears soft like a puree. this pumpkin yielded about 7 cups and we used it all.
Add pumpkin puree to vegetables along with 2+ cups of water until you reach desired consistency. I enjoy the soup on the thick side so stuck with the two cups of water but feel free to play around until you find what you like. Also not all pumpkins are created equal in size so you might need adjust the water accordingly. Cover and let cook over low to medium heat for about 10 minutes.
Place spinach in bowl and ladle soup over top. The heat from the soup will wilt the spinach but not overcook.
SIT, RELAX & ENJOY!
We served with a side of salt and vinegar chickpeas.