Winter is the season for warm socks, hot drinks, and warming soup. Pumpkin Soup or Winter Squash Soup is one of my favorites, full of flavor and warmth, this soup makes a statement. Perfect for company or for a cozy evening by the fire. I enjoy the flavors of curry so my favorite recipe is Thai Pumpkin Soup but alternatively you can make your own variation that appeals to you. See the recipe variations below.
This fall I picked up two heirloom butternut squashes at our local farmers market for $4 each. “Big deal”, you might say, but these were not your ordinary squashes, they must have weighed 30 lbs a piece and had a distinctly creepy phallic shape. Not gonna lie, I snagged those up like it was Black Friday at my favorite seed company( that’s the only kind of Black Friday shopping I go to). BEST FIND EVER! “I am gonna eat soup all winter”, I thought.
Lucky for me, Butternut Squash is considered a winter squash, and unlike their soft-shelled cousins the summer squashes, such as the prolific zucchini, winter squashes have a tough rind that enables them to be kept for long periods in storage. So I was able to leave my largest and most magnificent Butternut Squash resting in the pantry for me to admire. I roasted and froze the rest of the squash so they were ready for some quick and easy dishes when I was short on time.
Any variety of winter squash (including pumpkins) can be used in this recipe and autumn is the perfect time for winter squash and you should be able to find some amazing varieties at your local Farmers Market or even your grocery store.
So back to the soup…….This recipe can be preserved for later by pressure canning but you can freeze it as well. My presto canner is amazing and one of the most simple and safe canners to use but if pressure canning makes you feel intimidated and nervous take a moment and read through our post about pressure canning basics for a refresher!
Pumpkin Soup
The perfect winter soup, warming and full of flavor.
Ingredients
- 5 Cups Winter Squash pureed
- 2 Quarts Broth Vegetable or Poultry
- 1 Medium Onion chopped
- 1 tsp Salt
- 2 Poblano Peppers roasted
- 1 tsp Cinnamon
- 1.5 TBS Curry Powder
- 1 Can Unsweetened Whole Coconut Milk
- .25 tsp Liquid Smoke a little goes a long way
Instructions
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Preheat oven to 375°
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Chop the squash in uniform four-inch pieces, place cut squash on a lined cookie sheet and roast in the oven for 40 minutes or until squash is soft.
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To roast the poblano peppers I use the grill. You want the peppers to be soft with a slight char on them. Alternately you can roast them with the squash in the oven.
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Remove squash from the oven or grill and let cool.
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Peel roasted squash, and all the ingredients EXCEPT the coconut milk and puree with an immersion blender until smooth.
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Continue heating until it’s at a slow simmer.
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After the squash has reached a simmer add a can of unsweetened coconut milk, stir well and bring back to a simmer.
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Serve immediately with your choice of toppings, I enjoy chopped green onions, pumpkin seeds (pepitas), and cilantro.
Pressure Canning Pumpkin Soup
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This is a thick low acid soup and the only safe way to preserve it is by freezing or pressure canning.
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When pressure canning leave out the coconut milk and instead add 1+cup of broth to reach the desired consistancy. The coconut milk can be added when you heat the soup up after opening.
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For canning, pour into prepared jars, wipe rims clean with a clean cloth, add prepared lids and rings and pressure can according to your pressure canner's instructions. My Presto required 12 lb of pressure for 25 minutes for pint jars.
A few notes about this soup.
Recipe Variations
- Variation 1-You can make this soup with the flavors of the southwest instead, a little cinnamon, and substitute the curry for cumin and your soup instantly has a whole new flavor profile, top with a little bit of corn and black beans and cilantro.
- Variation 2– Use 2.5 tsp of pumpkin spice instead of the cinnamon and curry, add 3 TBS of pure maple syrup as well.
- This is a very forgiving soup, but don’t forget the salt, the right amount of salt brings out all of the other spices, taste your soup often.
- I use poblano peppers because they are my favorite and easy to find, any variety of pepper or chilies can be used in this recipe.
- If you don’t own an immersion blender (how are you cooking without one??) a regular blender will work in a pinch.
- Any kind of winter squash will work in this recipe, the flavor will be slightly different but just as delicious.
- For all the carnivores out there, this soup is very tasty with homemade bacon (okay, store-bought bacon works too) sprinkled on top.
- Did I mention how much I love my immersion blender? Okay because I do, emphatically. BEST TOOL EVER!
