My new favourite pumpkin for soups is sugar pumpkin (also called pie pumpkins). They are less stringy and watery than regular pumpkins (the kind we carve and make Jack-o-lanterns with). Not to mention, they are a beautiful bright orange, delicately sweet and full of vitamin A, vitamin C, potassium, omega-3 and fiber. So delicious and warming, perfect for fall.
For this recipe, I bake the pumpkin on a sheet pan first, then purée it and add it to the broth with other ingredients. You could alternatively cook the cubed pumpkin in the broth, and purée everything together at once.
1 sugar pumpkin, skinned, seeded, and cubed
About 3 to 4 cups of vegetable or chicken broth or stock
1/4 small onion, diced 2 inch piece of ginger
1 head of garlic
1 tsp of dried crushed oregano, thyme or rosemary (or all if you like)
Several scrapes of fresh nutmeg Pinch of ground cinnamon Pinch of ground clove Kosher or fine sea salt, to taste Ground black pepper, to taste
1/4 to 1/2 cup of half and half cream, depending on how creamy you like it (optional)
Bake the cubed pumpkin on a lightly oiled sheet pan for 20 minutes or until cooked through. Remove from the oven and set aside to cool. Once cooled, purée the pumpkin.
In a medium saucepan, sauté the onions and garlic over medium heat.
Add the broth, puréed pumpkin, dried herbs, ginger, ground spices and salt and pepper to taste. Stir to combine.
Stir in the half and half cream.
Let simmer for 10-12 minutes, stirring occasionally. Remove the garlic and ginger before serving. Serve hot.