Pumpkin Soup

This past weekend I carved a pumpkin with my daughter and wanted a use for the pumpkin guts we removed. The recipe I stumbled upon was from a ski resort, but their “PUMPKIN INNERS SOUP” was actually great. This soup uses the guts from a carved Jack-o’-lantern as the base of a hearty, warming experience.

Pumpkin Soup

Recipe by Apollo Lemmon

0.0 from 0 votes

Course: Main DishCuisine: VeganDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This soup uses the guts from a carved Jack-o’-lantern as the base of a hearty, warming experience.

Ingredients

• 1 kg (2.2 lbs) pumpkin guts, seeds removed, with large pieces cut small

• 2 tbsp margarine

• 2 red onions, diced

• 3 cups vegetable broth

• ⅔ cup coconut milk

Directions

• In a large pot, heat olive oil over medium heat.
• Cook onions until soft (about 5 minutes).
• Add pumpkin guts and stir often while frying until golden.
• Add broth, bring to a boil and simmer for about 10 minutes.
• Add coconut milk and mix completely.
• Serve.

Notes

• I enjoyed adding Sriracha sauce to a bowl.