‘Tis the season to enjoy Pumpkins, well at least it is in the Northern Hemisphere. BUT it is October, the month of Jack’o’lanterns, so why can’t it also be the month of everything pumpkin? Well in my household it is! Even my sister who lives in the Netherlands knows that!
Pumpkin this, pumpkin that, pumpkin EVERYTHING!
To start off the season right I made a soup with pumpkin!
Although I wasn’t too fond of the soup, when dad came home (from his two weeks in Angola), he went for seconds he loved it that much.
I got the recipe from here, but I added more pumpkin and another step to the instructions.
- 1 Tablespoon olive oil
- 1 onion, diced
- 5 cloves garlic, diced
- 1 red chili pepper, diced
- 4 cups (1kg) pumpkin, cubed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1 cup (185g) quinoa
- 1 can black beans, rinsed and drained
- 6 cups (720ml) vegetable broth
- 3 bay leaves
- Handful cilantro, diced
Heat oil in a large pan over medium heat and cook onion for a few minutes. Add garlic and red chili pepper and cook until aromatic.
Add pumpkin and spices and cook for a couple minutes.
Add 2 cups of vegetable broth and quinoa. Bring to a boil and cook for five minutes just before adding the remaining vegetable broth. Bring to a boil.
Add beans and bay leaves and bring to a boil. Reduce heat and simmer for 20-30 minutes.
Once quinoa is cooked and pumpkin is soft, grab a potato masher and mash pumpkin until soft (leave some chunks of pumpkin whole).
Serve immediately and garnish with cilantro.
Although it is hot in Africa, lately I’ve been rather chilly, so this soup was perfect for dinner to warm my frozen body up.
Also, I’ve been meaning to educate you all on how to cut an onion. Now I know we all know how to cut an onion, but do you know the best way to do so? And the quickest?
One of my best friends taught me while we were in the kitchen. I was taking forever to cut and thankfully she came around and showed me the easiest way. Now I even cut tomatoes like this when I need chopped tomato!
Now you should know how to cut an onion just like all the big time chefs of the world (or at least the chefs that taught me). And you have a great pumpkin soup recipe. I am sure this soup will benefit you more than it does me if you are based in the northern hemisphere where it is currently autumn. I know there’s already been severe snowfall in Alberta, Canada during the final months of summer, so it may be a very cold winter.
And a cold winter is best accompanied by a nice hot soup, right?
I hope you all enjoy this recipe!