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 LemmonCourse: 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.

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