It’s the season for all things warm and hot when it comes to food. Whenever, fall weather kicks in, I start to fill my kitchen up with warm soups and hot meals. It’s my thing, soups and cold weather, I can make a bucket load, refrigerate, so I have plenty for the entire week and that way I can catch up with whatever needs to be done at home. You know what I mean, those one-pot-meals can be life-savers and a time-savers.
I’ve also picked up a great new time-saving habit, buy a sugar pie pumpkin, cut the hard skin off, grate it in the food processor and then divide and freeze in bags. It’s working out wonderfully! The two of us at home can’t eat that much in one sitting even if we wanted to and I love that I can now have raw pumpkin whenever I need. The longest I’ve kept it frozen is three weeks and it is still delicious just like it is here in my first soup recipe of this autumn season.
I’ve developed this soup to be simple yet full of flavor. For heat, there’s a generous addition of my favorite hot sauce, Sriracha and a little jalapeno pepper. Fried oregano makes the perfect garnish on top of this warm pumpkin soup. For a little more protein in the soup, I’ve added a bit of greek yogurt to the soup, whisk it in at the end and never boil the soup once the yogurt is added or the protein will coagulate. To reheat, I recommend warming it on a low flame slowly with constant stirring and avoid the boiling point.
siracha pumpkin soup
yields: 6 servings
4 cups raw pumpkin pulp, grated (I used a sugarpie pumpkin)
2 garlic cloves, sliced
4 cups vegetable stock (low sodium)
2 tablespoons olive oil
2 tablespoons dried oregano
1 generous tablespoon of sriracha
1 teaspoon sea salt
1/2 teaspoon turmeric (optional)
1 cup beaten plain non-fat greek yogurt
1. Puree the pumpkin pulp, garlic cloves, jalapeno and about half of the stock in a food processor. Add more stock if necessary to get a smooth puree. Keep aside.
2. Heat the olive oil in a large thick bottomed stockpot with a lid on a medium high flame. When the oil is hot, add the oregano and cook for 40 seconds, remove the oregano from the pot with a silicone spatula or spoon and reserve for later.
3. In the same stockpot add the pureed pumpkin, the rest of the stock, sriracha, salt and the turmeric. Stir the ingredients and bring the mixture to a boil on a medium high flame. Once the soup starts to boil, reduce the flame to a gentle simmer, cover with the lid and cook for 45 minutes until the pumpkin puree tastes completely soft.
4. Remove the soup from the stove and whisk in the yogurt to mix completely. Adjust the amount of salt and siracha if needed.
5. Serve the soup immediately and garnish with a little extra virgin olive oil and the fried oregano from earlier.