We learned to eat pumpkin soup during our travels in New Zealand. Since our fall pumpkin crop at home is abundant, we've adapted the pumpkin soup recipe from the Edmonds cookbook (a standard New Zealand kitchen reference) for use with fresh pumpkin pulp. Since lovage grows so well here, we substitute that for the celery called for in the original recipe. The final touches of the recipe can go various ways. Maybe finish with nutmeg, maybe with curry.
- 1 onion
- 1/2 cup chopped lovage
- Couple of tablespoons of flour
- 2 cups pumpkin pulp
- 2 cups milk (maybe part of it half & half)
- A little chicken stock (or boullion cubes)
- Salt, pepper, and nutmeg or curry
To begin with, you need the pulp from a pumpkin. When we slaughter a pumpkin in the fall and use part of the flesh for a soup or pie, we freeze the remainder for use later.
Pumpkin soup, if you have the pumpkin pulp on hand already, is a pretty quick soup. It's particularly good as the first course to a fall feast.
- Chop the onion and saute it in a little butter.
- Add chopped lovage at the end of the saute.
- Mix in flour, bringing the saute to the consistency of a pasty syrup. Cook it a couple of minutes to eliminate any pasty taste.
- Add the pumpkin, the milk, and the stock.
- Simmer for maybe 15 minutes.
- Salt, pepper, and either nutmeg or curry.