Blue Pumpkin – 3,700 grams (8.1 pounds after removing innards, 9.8 pounds whole pumpkin)
Water – 5 ½ cups (1301 ml)
Half and Half Cream – 1/2 cup (118 ml)
Yukon Gold Potatoes – 3 medium size
Carrots – 2 medium size
White Onion – 1 medium size
Unsalted Butter – 30 grams (1 ounce)
Extra Virgin Olive Oil – 1 tablespoon
Pumpkin Seed Oil – to drizzle at serving
Freshly Ground Nutmeg – 1 teaspoon
Freshly Ground Black Pepper – 1 teaspoon
Sea Salt – 1 ½ teaspoon
Pumpkin Soup – Wild varieties of pumpkin grew in Central and North America for thousands of years. When the pumpkin plant was domesticated in North America, it became a traditional autumn harvest. Many varieties of pumpkin are cultivated for the consumption and for the ornamental purposes, especially used to celebrate Halloween. The pumpkin is a versatile ingredient used to make creamy soups, sweet pies, aromatic oils and toasted seeds. It is a good source of vitamins, minerals and fiber. For our recipe, we select a blue pumpkin that has a grey-colored shell, an orange flesh and a dense texture to create a delicious soup. The Pumpkin Soup, very popular for Thanksgiving in the United States, is often made with pumpkin purée, vegetables, herbs, cream and spices. In the Caribbean island of Haiti, the Soup Joumou is a hearty meat-based pumpkin soup, prepared to celebrate Haiti’s Independence from the French colonists. Our recipe celebrates the natural flavor of the blue pumpkin, complemented by vegetables and spices. We use Pumpkin Seed Oil imported by Styrian Gold (styriangold.ca) in Canada and produced in Styria, Austria. A drizzle of pumpkin seed oil intensifies the savory flavor of our Pumpkin Soup.
Step 1 – Cut the pumpkin in half and remove the seeds and the innards. Cut the pumpkin into eight pieces, then place them skin-side up on the baking sheet and roast for 1 hour at 350 degrees Fahrenheit. Afterward, scoop the pumpkin flesh, purée in a few batches in the blender and set aside.
Step 2 – Peel and cube the potatoes, the carrots and the onion. Measure the spices and condiments.
Step 3 – In a large cast iron cocotte, sauté the carrots and the onions in the olive oil and butter over medium heat for about 5 minutes. Add the pumpkin purée, the water and the potatoes. Bring to a boil, then reduce the heat, cover with a lid and simmer for 30 minutes.
Step 4 – Add the cream, the nutmeg, the black pepper and the sea salt. Simmer for a few more minutes.
Step 5 – Pour the Pumpkin Soup into bowls and drizzle the pumpkin seed oil. Enjoy the flavors of the autumn harvest.