I used to think I didn’t like pumpkin. That’s because I’ve never been a pie person, and the only time I ever had pumpkin was in pie form on Thanksgiving– and I didn’t particularly enjoy the warm texture combined with the graham crust, nor did I enjoy warmed strawberries, or blueberries, or rhubarb, etc. when in pie form.
If you are like me, you may surprise yourself in liking pumpkin in other forms.
I love cooking with it, it’s relatively cheap, and surprisingly versatile.
I can it in a canned, in pure puree form, and it lasted me all week with all sorts of creations: I had “pumpkin pie” pancakes for breakfast the other day, a pumpkin smoothie bowl with chocolate granola, and, today, I adapted an amazingly flavourful pumpkin soup from Christine Gingerich’s “Optimal You” cookbook, keeping the recipe almost the same, just changing some minor details to suit what I had, and it came out lovely. Perfect for a chilly afternoon of homework.
And come on, this orange colour is so pretty.
Pretty Pumpkin Soup
(recipe serves 2-3)
1 tsp olive oil
1/4 cup onion, chopped
1 clove garlic, minced
2 cups pure pumpkin puree
1 cup unsweetened almond milk
1/4 tsp ginger
1/4 tsp chili powder
1/2 tsp paprika
1/4 tsp basil
1/4 tsp curry powder
1 tsp salt
1/4 tsp pepper
In medium pot over medium heat, heat onion and garlic in oil until softened and fragrant, about 5-7 minutes.
Add pumpkin, almond milk, the onion mixture, and all spices to blender, and blend on high speed until smooth and combined.
Return the mixture to the pot, and heat over medium heat, stirring occasionally, until hot. Serve immediately!