Oct 31, 2018, Updated Oct 06, 2023 I used a farmer’s market pumpkin, but if you’re buying at a grocery store, look for sugar pumpkins (not jack-o-lantern pumpkins), or else swap in a squash (any kind!) or even a couple of sweet potatoes.
With so few ingredients, create a foundation of flavour by roasting a pumpkin yourself.
This beautiful browned and caramelized bits add rich flavour and savoury-sweetness to the pumpkin soup. You could swap in canned, but I really love the added texture that slow oven roast provides. Then as the cooked pumpkin simmers in the broth, simply break it up with a wooden spoon rather than pureeing it. I used homemade turkey stock as the broth, but use whatever chicken or vegetable broth you have handy.
Build layers of seasoning by adding salt at every step.
A few pinches when roasting the pumpkin. A few when cooking the rice. Some more when sauteing the onions, and when adding the broth and spices. Seasoning every component is key to a flavourful vegetarian soup. I used leftover basmati rice from a previous night’s curry. You can cook 2/3 cup raw basmati right in the soup, but it’ll soak up lots of the delicious liquid. If you’d like to do it that way as a shortcut, be sure to add more broth. (And make sure there’s enough salt to season it as it cooks).
The chile oil is a necessary finishing touch.
Don’t leave it out. I use chile sesame oil. If you want a substitute. loosen up a bit of harissa paste with a drizzle of olive oil and use that instead, or make your own chile oil.
How to roast a pumpkin.
Simply chop a gourd in half, discard the seeds, rub the insides with olive oil, generously season with salt and pepper. Roast flesh-side down on a parchment-lined baking sheet at 400ºF oven until very soft — usually an hour to an hour-and-a-half depending on the size and thickness. Remove the skin when it’s cool enough to handle. Other Must-Try Pumpkin Recipes:
Pumpkin Zucchini Muffins: A twist on classic muffins. Pumpkin Cookies: A delightful snack. Pumpkin Pasta Sauce: A rich and creamy main dish. Pumpkin Enchiladas with Black Beans: A hearty dinner option. Pumpkin Cheesecake Bars: Perfect for dessert lovers.
