I love pumpkins. I could say that as a child I loved carving pumpkins, but the truth is that I still do. Nothing says autumn quite like the sight of big orange pumpkins on everyone's door step (even better when accompanied by oddly shaped gourds).
Pumpkins, of course, are synonymous with Halloween and Halloween just happens to be the most celebrated holiday in my family. I am not sure why that is, but for as long as I can remember, Halloween planning began sometime in February and would be carried on until the eventful day. School would be skipped, work would be missed, the house would be decorated, drinks were served to the neighbours and the night wasn't a success unless at least one child was left crying in fear.
Where Halloween night is always a little chilly, it has been a long standing family tradition that after a night of giving out candy and making kids cry, we would warm up with a big bowl of pumpkin soup. In honour of Halloween, my dad came by my place and together we cooked up this year's delicious batch of pumpkin soup... and of course we did the cooking in full costume.
Now, pumpkin isn't just pretty to look at and yummy to eat, it is also good for us. According to The World's Healthiest Foods, consuming foods rich in beta-cryptoxanthin, found in high amounts in pumpkin, is protective for our lungs. Pumpkin is an excellent source of vitamin A (in the form of beta-carotene), vitamin C, potassium, dietary fiber and manganese.
- Halloween Pumpkin Soup
- 1 large onion, diced medium
- 3 stalk celery, diced medium
- 2 carrots, diced medium
- 1 large leek, diced medium
- 2 cups pumpkin
- 6 cups vegetable broth
- 1 teaspoon cumin powder
- 1 teaspoon cinnamon
- pinch of clove
- pinch of nutmeg
- salt, to taste
- Puree soup in blender and return to pot.
- Add all ingredients into a stock pot over medium high heat.
- Bring to boil and reduce to simmer.
- Simmer for 20 minutes (until pumpkin and carrots are tender) and remove from heat.
- Let cool for 15 minutes.