CassieI 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)
Ingredients
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
Method
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In medium pot over medium heat, heat onion and garlic in oil until softened and fragrant, about 5-7 minutes.
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Add pumpkin, almond milk, the onion mixture, and all spices to blender, and blend on high speed until smooth and combined.
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Return the mixture to the pot, and heat over medium heat, stirring occasionally, until hot. Serve immediately!
