Pumpkin Soup
Pumpkin Soup
PrintIngredients
For the Shell:
- Extra-virgin olive oil sufficient to oil a baking sheet and the outside of the pumpkin (approximately 2-4 Tbsp.)
- 1 medium squat cooking pumpkin
- 1 tsp. sea salt
For the Soup:
- 4 Tbsp. extra-virgin olive oil
- 2 cups finely chopped onions
- 2 green onions, tops included, thinly sliced
- 1/2 cup finely chopped celery
- 1 green chili pepper, chopped
- 6 cups vegetable stock
- 1 bay leaf
- 1 1/2 tsp. ground cumin
- 1 cup plain soy milk
- 1 Tbsp. cornstarch
- 1/2 cup cooked wild rice
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 bunch fresh parsley, roughly chopped
Instructions
For the Shell:
• Preheat the oven to 325°F.
• Lightly oil a baking sheet.
• Clean the pumpkin thoroughly and pat dry.
• Cut around the stem to make a lid. Scoop out the seeds and the stringy fibers.
• Lightly oil the pumpkin inside and out and sprinkle the inside with the salt.
• Place the pumpkin and the lid on the prepared baking sheet. Bake for 1 hour to 1 1/2 hours, or until slightly soft. (An overbaked shell will not support the weight of the soup, so underbaking is preferred.)
• Remove from the oven and cool.
• Gently scoop some of the soft pumpkin from the wall and the lid, being careful not to puncture the shell. Set the shell aside.
• Purée the pumpkin meat. Set aside.
For the Soup:
• In a large saucepan, heat the olive oil. Add the onions, celery, and chili pepper. Sauté until the onions are translucent.
• Add the stock, 2 cups of the reserved pumpkin purée, the bay leaf, and the cumin. Bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes, stirring occasionally.
• Remove the bay leaf. Add the soy milk and the cornstarch and whisk until smooth. Cook over low heat for 5 minutes.
• Stir in the rice and cook for an additional 5 minutes.
• Add the salt and the pepper.
To Serve:
• Ladle the hot soup into the pumpkin shell.
• Garnish with the parsley and replace the lid.
• Serve hot.
