So if like me you are going to spend the week hacksawing pumpkins and will have a tonne of pumpkin flesh here is a super delicious and uber healthy pumpkin soup recipe. Perfect to keep you warm after a round of trick or treating. If you are spice adverse you can just leave them out and still enjoy a great tasting nutritious soup.
1 diced medium onion
3 diced garlic cloves (or more if you love garlic and want to keep the vampires away)
1/2 cup water
1 vegetable stock cube
2 celery stalks
1 big carrot
3 cups pureed pumpkin
4 cups water (can also replace 1 cup of milk of choice instead of last cup of water)
1 tsp Garam Masala
1/2 tsp Mutmeg
1 tsp Cinnamon
1 tsp Cayenne (or more if you like it spicy!)
1 tsp Curry powder
1 tsp Tumeric
1 tsp Sage
Salt and Pepper (to taste)
In a large, deep pot sauté the garlic and onions in half cup of water, over medium-high heat, until slightly browned (about five minutes). Add vegetable bouillon cube and dissolve it in the pot. Add water when necessary. Watch closely to make sure that a bit of water remains in the pot.
Prepare the spices in a little bowl and stir them together.
Add the spices to the soup and simmer for a couple of minutes.
Add 4 cups of water to the pot. Bring the contents of the pot to a boil and add the chopped leeks, carrots and celery. Turn the heat down to medium-low to maintain a steady simmer.
Cook until the carrots, leeks and celery are softened and cooked through.
Add pureed pumpkin. Add one more cup of water or milk of choice. Leave the contents of the pot to simmer for another 5 minutes
Take the soup off of the heat. Using a blender, blend the soup until it is smooth and creamy.