What to do with all of these pumpkins now?
Instead of dressing them up how about using them for soup.
Well maybe it’s a little too late for that but you can still eat them.
Yes they are edible. Ever have a pumpkin pie?
There are plenty of those types of recipes online that you can find but here’s something new.
I just made this new soup last week and it was great!
So how about making my Super Pumpkin & Veggie Soup?
And there certainly are a lot of veggies in this healthy delicious soup. And no this is not a blended soup with a creamy texture. It is a basic hearty rustic soup.
But I’m warning you in advance to please be very careful when it’s time to cut the pumpkin up. It’s easy to cut yourself and slip with the knife since the rind is very thick.
How to cut up a pumpkin and prep it for cooking
First you’ll need a thin sharp long knife. Wash the pumpkin well.
Then cut in half. Use only half or much less for the soup depending on the size.
Next you’ll scoop out all the seeds and glop and get rid of that stuff.
Now the tricky part. Be very careful not to cut yourself. Cut the half of the pumpkin into either 4 or 6 pieces.
Then you’ll “carefully” cut the edible part out of the rind which is very firm and can be a little difficult to separate.
Discard the outer rind and save the good and tender orange part from the inside.
Dice it up into about ½ inch cubes and get it ready for cooking. Follow the recipe below.
Mario’s Super Pumpkin & Veggie Soup
Pumpkin (2 cups diced)
Potato (1 or 2 cups diced)
Onion (1 cup chopped)
Beet (1 cup diced)
Zucchini or Squash 2 cup sliced or diced)
Carrot (1 cup diced)
Broccoli (1 cup chopped)
3 drops of your favorite hot sauce
Organic soy sauce or organic Tamari sauce (6 to 8 drops)
Himalayan or Sea Salt (season to taste or about 1 teaspoon)
Water (approx. 4 to 6 cups) only 4 if using chicken broth
Optional chicken stock broth (approx. 2 cups)
For vegetarians you can skip the chicken broth of course.
You can use a little more or less of any of the veggies depending on your preference. The measurements are an estimate. By adding a little more potato can give it more of a firmer texture and is delicious.
1. Place about 4 cups water in large soup pot. After adding vegetables make sure that the water covers them all.
2. As the water is heating dice the beet and add it to the water first. The water does not need to be boiling.
3. As the beet is in the water getting heated up, cut up all other veggies. The beats take about 10 mins longer to cook.
4. Add the diced and chopped veggies to the pot along with the optional chicken broth, salt, hot sauce, and soy sauce.
5. Stir well about every 10 minutes and taste after about 45 minutes to see if the beet is soft enough to chew. It should be okay if it’s a little on the firm side that’s how beets are.
6. Do a quick taste and see if everything is done.
7. Don’t cook the soup too long or the other veggies will turn to mush unless you like them that way.
8. Add final seasoning of salt or whatever you prefer.
9. Top with your favorite toppings. For example green onion or grated Parmesan cheese. Maybe even a little butter.
This is a great healthy soup packed with the vitamins and minerals from all of these veggies.
Great for when you don’t want to eat a heavy meal and are in the mood for a hot bowl of vegetable soup.
When the soup is finished cooking you should not really be able to taste the hot sauce. If you do you added too much. It’s only used for a little flavor that’s why the recipe only calls for 3 drops.
This soup goes very well served with some fresh bread.