Last week I decided to take advantage of the pre-Halloween pumpkin swarm that appears at all of our local grocery stores. I picked up five pumpkins (pictured below) and I’m glad that I did because it seemed like no trace that the pumpkin bounty ever existed was left after Halloween. It’s already been replaced with Christmas decorations.
What happened to Thanksgiving?! My preference is to be present for the holiday we’re currently preparing for instead of living in the future (thank you very much).
Thanksgiving is my personal favorite of all the big food holidays. Of course, living with an attitude of gratitude year round is probably the most serene way of being, but I absolutely love that we get an entire day to devote to being grateful.
This idea, coupled with the fact that I have a bran new gas range in my kitchen means we’re hosting Thanksgiving at our house this year. So, naturally, I’m testing out several pumpkin based recipes in preparation for the big day of gratitude.
This Knucklehead Pumpkin Soup is the first in a series of pumpkin recipes that I will be posting over the next week or so. I hope you enjoy them!
Knucklehead Pumpkin Soup
- 1 Tbs. Safflower oil
- 1 1/2 Yellow onions, chopped
- 2 Celery ribs, chopped
- 2 Carrots, chopped
- 4 C. Roasted Knuckle head pumpkin, 1/2″ dice
- 1″ Fresh ginger, peeled and finely minced
- 1 Garlic clove, finely minced
- 2 tsp. Garam masala
- 1 tsp. Paprika
- 1 tsp Cumin
- 1 Tbs. Brown roux
- 3 C. Beef Stock
- 2 Bay leaves
- 2 Tbs. Fresh oregano, finely minced, stems removed and reserved
- 2 Tbs. Fresh thyme, finely minced, stems removed and reserved
- 2 tsp. Kosher salt
- 1 tsp. Fresh cracked black pepper
- Heat a large dutch oven over medium-high heat, add safflower oil.
- When oil is hot add onion, celery, carrot. Season with salt and pepper and saute for 3-5 minutes.
- Make a small well and add diced knucklehead pumpkin to pot. Season vegetables with Salt and pepper. Continue to saute until all vegetables are slightly tender and begin to take on some caramelization, about 10 minutes. Add garlic and ginger, saute for about 1 more minute.
- Add garam masala, paprika, and cumin to the mixture, cook for about 1 minute stirring. Make a well and add roux to bottom of the pot, allow the roux to warm slightly.
- Add beef stock, bay leaves, oregano stems, and thyme stems. Bring to the boil and reduce to a simmer. Cover and simmer for about 45 minutes or until all vegetables are tender. At the last 10 minutes of simmering add the minced thyme and oregano leaves.
- Turn heat off. Remove bay leaves and stems and blend soup using an immersion blender or standard blender until completely smooth. If using standard blender, return soup to pot after blending to keep warm or move to serving bowl to serve immediately.
- Garnish with goat cheese, roasted pumpkin seeds (a.k.a. pepitas), or a drizzle of honey.