A Halloween Treat: Pumpkin Soup!

Did you know that pumpkin is native to North America, or more specifically northeastern Mexico and the southern United States?  It is one of the oldest domesticated plants.  Pumpkin has been used as early as 7,500 BC.  By the 17th century, English settlers brought the pumpkin back to Europe, a phenomenon now referred to as the Columbian Exchange.  

Pumpkin is nutritious and low in calories.  100 grams (or 3.5 ounces) of pumpkin are only 26 calories. Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat, and 1% protein. It provides 53% of your daily allowance in Vitamins A, 29% beta-Carotene, 11% Vitamin C, it is a source of Vitamin E, flavonoids, and antioxidants such as xanthine, carotenes, and lutein.  As for vitamins, it is a source of B complex vitamins like folate, niacin, pyridoxine, pantothenic acid, and thiamin, although they are in amounts of less than 10% of the daily value. As for minerals, it is rich in iron, copper, potassium, calcium, and phosphorus.

The antioxidant properties of pumpkin protect the respiratory system from infections, reduce asthma attacks, prevent atherosclerosis by getting rid of the build-up of arterial deposits, and thus reducing the risk of heart diseases and strokes. 

Pickled Pumpkin?

Growing up in Northern Germany, I only encountered pumpkin as a pickled vegetable.  Being a picky eater as a child (as I wrote about in my spinach post "You Can Not be my Friend if you Love Spinach"), I did not care for pickled pumpkin at all.  Fortunately, I outgrew that finicky phase.

However, once we moved to the United States, pumpkin as food took on a whole new meaning for me.  Our neighbors in New Jersey introduced me to Pumpkin Pie.  Now that was quite edible, after all, it was sweet!

Quite a number of years later on Halloween, our French babysitter helped my son carve his first Halloween Pumpkin.  As she carefully cut off the cap, she proceeded to scoop out and save the pumpkin seeds, which they later prepared as a snack!  Both of them carefully carved the pumpkin, and they reserved the cut-outs too and refrigerated them.

That afternoon and early evening, they displayed the scary pumpkin “Jack-o-Lantern” with a candle placed inside on the living room window sill to scare the little Trick or Treaters that paid a visit to our door that evening.

After the last Trick or Treater had gone, it was curtains for the pumpkin lantern.  The pumpkin was duly slaughtered, cut up in large chunks for the next treat: pumpkin soup!

But first the easy recipe for the pumpkin seeds.

Roasted Pumpkin Seeds

Preheat oven to 300 F (150 C).

• In a sieve or colander, wash the pumpkin seeds.  
• Drain and shake off excess water, but do not dry them.  
• Spread the lightly damp seeds out on a single layer on a baking sheet lined with baking paper
• Sprinkle the seeds lightly with salt
• Bake for about 45 minutes stirring occasionally. 
• Let them cool before enjoying!

Pumpkin Soup Recipe

Ingredients

1 kg (2 lbs) pumpkin

1 medium onion, diced

1 medium carrot, diced

2 cloves garlic, minced

25 g (2 T) butter

1 L (4 1/4 c) poultry bouillon, or vegetable bouillon

15 cl (1/2 c) sour cream

salt and pepper to taste

parsley

nutmeg

Preparation:

• Cut the pumpkin in half for easier handling 
• Remove the seeds and save (see the recipe above for Roasted Pumpkin seeds)
• Peel the pumpkin and cut it into 2.5 cm cubes 
• Peel and mince the onion and carrot 
• Peel and mince the garlic 
• In a large pot, melt the butter on medium heat, add the onion for 5 minutes until lightly colored 
• Add the pumpkin, carrot, and garlic
• Cook mixture for 5 minutes  
• Pour in the chicken stock or bouillon while stirring and bring to a boil  
• Reduce the heat and simmer for 20 minutes, stirring from time to time so that the mixture will not stick to the bottom of the pot
• Cook until the pumpkin is tender (insert the tip of a paring knife to test for softness)
• Let the mixture cool and then ladle into a mixer to puree  
• Pour the puree back into the pot, add the cream, salt & pepper  
• Reheat without letting the soup come to a boil  
• Add chopped parsley and nutmeg to taste
• Serve with croutons

Bon Appetit!

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