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I love pumpkin and I regularly shop at Save Mart Supermarket, so this is a perfect match!
*****
I adore pumpkins.
I love their shape - all crazy and round and perfectly imperfect.
I love their color - shades of orange like a magnificent sunset.
I love their flavor, rich and hearty and so perfect for Fall.
I typically use pumpkin in sweeter items,
(cookies, cakes, bread, pancakes, souffles)
but I was really wanting to try my hand at creating a savory pumpkin dish.
When I head to Save Mart Supermarket (which I do almost daily)
this time of the year, I just love it!
It feels like a field trip to a pumpkin patch.
They have pumpkins everywhere!
Big ones, little ones, and my favorite - pie pumpkins (sometimes called sugar pumpkins)!
My kids love food and love trying new things.
About 5 years ago we started buying the pie pumpkins
and making our own pumpkin puree. It is so good!
The day I shopped the Pumpkin Pie Pumpkins were on sale - 2/$4.00.
I of course purchased 4!
Well, when I think Fall, I think rich and creamy soup...
so that is what I made - a delicious, hearty pumpkin soup that is good for you
(and vegan too - just don't add the Parmesan cheese like in my photo!).
Now, I still have pumpkins left...so something sweet is getting baked up too!
(cookies, cakes, bread, pancakes, souffles)
but I was really wanting to try my hand at creating a savory pumpkin dish.
When I head to Save Mart Supermarket (which I do almost daily)
this time of the year, I just love it!
It feels like a field trip to a pumpkin patch.
They have pumpkins everywhere!
Big ones, little ones, and my favorite - pie pumpkins (sometimes called sugar pumpkins)!
My kids love food and love trying new things.
About 5 years ago we started buying the pie pumpkins
and making our own pumpkin puree. It is so good!
The day I shopped the Pumpkin Pie Pumpkins were on sale - 2/$4.00.
I of course purchased 4!
Well, when I think Fall, I think rich and creamy soup...
so that is what I made - a delicious, hearty pumpkin soup that is good for you
(and vegan too - just don't add the Parmesan cheese like in my photo!).
Now, I still have pumpkins left...so something sweet is getting baked up too!
1 Pie Pumpkin, washed and baked (yields about 2 cups)
1 Medium red pepper: washed, seeds removed, and chopped into large chunks
3 Carrots: washed and cut into large chunks (I leave the peel on)
1/2 yellow onion: chopped into large chunks
1 small apple: washed, cored, and cut into slices
3 Roma tomatoes, sliced in 1/2"
3-5 cloves of garlic, smashed
3 cups+ Vegetable broth
3+ Tablespoons Olive Oil
1-2 teaspoon salt*
1 teaspoon (or to taste) ground black pepper*
*When I make this soup, I lightly season it. Everyone in my family has their own salt/pepper preference. But also, by doing this I can easily add new spices to the soup for each meal - think Curried pumpkin Soup!
Tools
- Knife
- Cutting Board
- 2 large baking dishes
- Measuring cup
- Measuring spoons
- Food Processor or High Speed Blender
Make It!
- Preheat oven to 350.
- Prepare a large baking dish (I baked 2 pumpkins at this time) by placing 1 cup of water in it. You may need to add more water, 1/2 at a time. I use the water in the pan to keep everything nice and moist.
- Cut the stem off of the pumpkin and then cut the pumpkin in half.
- Scrape out the seeds and "guts"
- Place the pumpkin face up in the baking dish.
- Bake for approximately one hour at 350F
- You want the pumpkin to be fork tender (meaning a fork easily can penetrate the pumpkin)
- At the same time, prepare a large baking dish by placing 1 Tablespoon in the dish and distributing it all over the (bottom) dish.
- After washing/slicing/preparing your peppers, apple, carrots, tomatoes, and onion place them in the prepared baking dish.
- Sprinkle 1 teaspoon of salt all over the vegetables.
- Sprinkle 1/2 teaspoon of ground black pepper all over the vegetables
- Add the garlic cloves to the dish- just all over
- Drizzle approximately 1-2 Tablespoon of olive oil over the vegetables.
- Bake for about 1 hour at 350F - the carrots will be the last to become fork tender.
- Once the pumpkin had baked completely, let cool slightly (so you can handle it) and scoop out the edible pumpkin goodness!
- NOTE: I started using a food processor for this soup...but mine is WAY TOO OLD and not pureeing the soup as well as i would have liked, so I switched to my high speed blender.
- Place the pumpkin in the blender with 1-1.5 cups of vegetable broth**
- Blend until smooth.
- Pour the pumpkin puree into another bowl.
- Now add the vegetables to the blender with 1-1.5 cups vegetable broth**
- Blend thoroughly.
**If you like your soup thicker, use less broth. If you like your soup thinner, use more broth.
- In the large bowl combine the vegetable puree with the pumpkin puree and mix to combine throughly. ***
***You can use a large pot (on the stove) if you want to heat the soup up. I find that if I make the soup right away (as the pumpkin and vegetables come out of the oven), I do not need to heat the soup up again...but you can!
Now you have a delicous, healthy soup for those cold Fall days and evenings.
Serve it with some rustic bread, a sprinkle or Parmesean Cheese,
or some sour cream for a comforting meal.
As a regular Save Mart Shopper,
I am so happy that I can buy fresh pumpkins to create amazing recipes.
For some more creative inspiration be sure to check out The Save Mart Site
for more #FreshFinds, and look for more recipes and ideas at
Have you ever made your own pumpkin puree?
It is the best!
Sounds delicious :)
ReplyDeleteLooks so yummy and perfect for a chilly Fall night!!
ReplyDeleteThanks so much for stopping by!!
Hugs,
Debbie
Holly, this looks so good and satisfying! I'm pinning!
ReplyDelete