This month we’re focusing on soups that use winter vegetables like the ones we’re donating to the food pantries through the Round Up! campaign. Farmer Lisa Pope shared with us these thoughts on her family’s Pumpkin Soup: This recipe can be made with sweet potatoes or any kind of fall squash in place of the pumpkin. It can also be made vegetarian/vegan easily. It is a convenient recipe for farmers (and everyone) because pumpkins, sweet potatoes, and squash keep well, lasting several weeks or more in the kitchen. These vegetables are usually abundant during the fall and winter in North Carolina, so these crops help support area farmers through the winter.
- 4 c. pumpkin puree (or substitute sweet potatoes or fall squash)
- 1 carton (32 oz.) chicken stock or broth
- 1 c. milk (2% or more)
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2-4 cloves garlic, peeled and minced
- 1-2 Tbsp. olive oil
- 1 tsp. thyme, chopped
- 1 tsp. parsley, chopped
- salt and pepper to taste
1) Heat olive oil in a large pot. Saute the celery, onions, and garlic with salt until they are tender and translucent.
2) Put in a blender with some chicken stock or broth and puree; return to put. (Or, add the stock to the pot and puree with an immersion blender.)
3) Add all teh remaining ingredients, mix well, and simmer for about 30 minutes.
4) Serve warm. Can be refrigerated for a few days or frozen for a month or more.
Can be made vegan by using coconut milk and vegetable broth.
Other spices you might try are cinnamon, nutmeg, ginger, and curry.